Ingredients
- 2 large sweet potatoes, peeled and shredded
- ▢1 garlic clove, minced
- ▢1 tablespoon thinly sliced chives, plus more for garnish
- ▢½ cup fontina cheese, grated
- ▢1 egg white, lightly beaten
- ▢½ cup rice flour can substitute all-purpose flour
- ▢1 teaspoon baking powder
- ▢1 ½ teaspoons salt
- ▢½ teaspoons black pepper
- ▢3 tablespoons vegetable oil
- ▢extra salt and pepper to taste
- ▢sour cream for dipping
INSTRUCTIONS
Place sweet potato, garlic, chives, and fontina into a mixing bowl and toss together.
Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
Pour oil into a heavy bottom skillet and place over medium-high heat.
Place 2 tablespoon mounds into the skillet, about an inch apart, and gently press to flatten.
Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
Drain on paper towel and lightly season with salt and pepper.
Repeat until all fritters have been made. Serve immediately with sour cream.
