Spiralized Sweet Potato Chili Fritters
Try this Spiralized Sweet Potato Chili Fritters recipe, or contribute your own.
Try this Spiralized Sweet Potato Chili Fritters recipe, or contribute your own.
- Carbohydrate 25.294140004325 g
- Cholesterol 846 mg
- Fat 21.2296400013261 g
- Fiber 7.82979992183449 g
- Protein 28.1901400009701 g
- Saturated Fat 6.40364700023366 g
- Serving Size 1 1 recipe (440g)
- Sodium 2068.14000007992 mg
- Sugar 17.4643400824905 g
- Trans Fat 3.81574500021957 g
- Calories 366 calories
Step-by-step
- Peel your sweet potato then chop into smaller rounds (about 5 pieces should work).
- Using your inspiralizer, spiralize the sweet potato and add the noodles to a large bowl. Then using kitchen shears, cut the noodles so they’re easier to handle.
- To the bowl, add the flour, scallions, shallot, spices and eggs. Stir the mixture together with a spatula or wooden spoon until combined.
- Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
- Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.
- Repeat this process with the remaining mixture.
- Serve slightly warm as is (or topped with some salsa, chopped cilantro (and avo) – yes!).
Standard potato latkes rely on a fine grating disk that yields a dense, uniform interior. Spiralized sweet potatoes behave entirely differently. Long, extruded strands trap pockets of air inside each patty. That structural geometry prevents heavy compaction. Cutting those long strands with kitchen shears before mixing is essential. Otherwise, individual noodles pull apart awkwardly during the flip. Starch and flour bind the loose matrix together without creating a heavy batter. Fritters of this style trace roots back to global street-food traditions of vegetable cakes bound by minimal flour. Managing moisture and heat determines whether the final result stays crisp or turns soggy. Sweet potatoes contain high natural sugar content that burns rapidly under excessive thermal energy. Medium-high heat provides enough energy to crisp the exterior starches before the inside turns mushy.
Mastering the Pan and Fat
Coconut oil holds up well to medium-high heat settings without breaking down into bitter compounds. Add two to three tablespoons to the pan per batch. Insufficient oil leads to patchy browning and dry spots on the vegetable surface. The pan must reach proper operating temperature before the potato mixture touches the metal. Test the oil by dropping a single strand of sweet potato into the skillet. Immediate sizzling indicates the correct heat level. Overcrowding the cooking vessel drops the oil temperature instantly. Work in small batches to maintain consistent heat transfer across every patty.Controlling Texture and Crispness
Forming patties requires gentle pressure rather than aggressive packing. Loose compression allows steam to escape during the initial cooking phase. Cook each side for two to three minutes until a deep golden crust forms. Flipping too early causes the loose strands to shear apart in the skillet. Transfer finished fritters directly onto a wire cooling rack rather than paper towels. Trapped steam underneath resting food softens the exterior crust within seconds.
