Sweet Potato Cauliflower Fritters

Sweet Potato Cauliflower Fritters
by
Faith Durand and Donna Bradbury

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.  ~Elsa Schiaparelli



Sweet potatoes are low in starch and a low glycemic vegetable, along with being very versatile.  I actually am a sweet potato connoisseur and could eat them every day.  Knowing that cauliflower is part of the cruciferous family which includes broccoli and brussels sprouts, I knew this would be a winning combination.  I pared the fritters with roasted beets of all different colors which made the whole meal so beautiful!  We totally enjoyed sitting down to such a beautiful display of healthy food that also taste fantastic!  Eating should be an enjoyable experience to all of our senses, not just to our taste buds!  

Ingredients:

  • 2 lb sweet potatoes (5 medium), unpeeled, scrubbed, trimmed and cut into large chunks
  • 1 small head cauliflower (2lb), cored and broken into florets 
  • 2 tbsp olive oil
  • 1 medium red onion, peeled and chopped (1 cup)
  • 2 cloves garlic, smashed and peeled
  • 2 tsp finely chopped fresh sage
  • 1/4 tsp cayenne pepper
  • 1 egg
  • 3/4 cup all purpose flour
  • 1 1/2 cup panko (I actually used about 2 1/2 cups)
  • olive oil

Directions

  1. Preheat oven to 400 degrees,  Place potatoes and cauliflower in separate shallow baking pans. Drizzle with olive oil. Season generously with salt and pepper.  Bake 30 minutes or until just tender, stirring halfway through. Let stand 10 minutes.
  2. In a food processor combine onion and garlic; pulse until finely chopped.  Transfer to a very large bowl. Transfer cauliflower to a food processor; process in batches until chopped. Transfer to bowl. Transfer potatoes to food processor; process in batches until coarsely mashed.  Add to bowl. Stir in 1 1/2 tsp salt, 1/2 tsp pepper, sage and cayenne. Stir in egg and flour, Cover. Refrigerate 2 hours or up to 2 days.
  3. Add 1 inch olive oil to a large skillet. Heat over medium heat 10 minutes.  Meanwhile place panko in a shallow dish.  Using a 1/3 cup measure shape mixture into balls. Roll in panko.  Add to skillet 5 or 6 at a time.  Cook 6 to 8 minutes until browned and heated through. (160F), turning occasionally.  Transfer to paper towel to drain; serve immediately.  
  4. You can also cool completely and store in an airtight container.  I froze any extras and was able to enjoy them again another night.  Place them in a preheated 350 oven for about 20 minutes. They come out just as crunchy and delicious!

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