For all of us on a special diet due to a food allergy, here’s the latest from Gluten Free Gigi’s gluten free, dairy free, soy free, nut free recipe box!

A favorite autumn side dish at my house, these Vegan Sweet Potato Fritters are loaded with antioxidants and anti-inflammatory compounds... They even help regulate blood sugar! Crisp and savory, these fritters make a perfect side dish that you can serve to almost anyone on a special diet! Enjoy!

2 cups of cooked, mashed sweet potatoes
½ c. onion, chopped and sautéed until tender
1 T. brown sugar
½ t. paprika
½ t. sea salt
1/8 t. ground cayenne pepper
Egg replacer for 1 egg
½ c. rice milk (or other milk of your choice)
¾ c. gluten-free yellow cornmeal* 
 2 Tablespoons white rice flour
2 Tablespoons tapioca flour 
¾ t. baking powder
Approximately 3 T. olive oil, for frying
*if you have a corn allergy, substitute the following for cornmeal: 1/4 cup + 2 Tablespoons tapioca flour AND 1/4 cup + 2 Tablespoons white rice flour) 



Preheat your oven to 425°F and spray a baking tray with cooking spray.

In a small mixing bowl, combine cornmeal (or alternate flours), flours and baking powder and stir with a wire whisk until blended; set aside.

In a medium mixing bowl, combine potato, onion, sugar, and seasonings and stir well. Add egg and milk, stirring until smooth. Add dry ingredients and stir just until blended. 

Heat 1 tablespoon olive oil in a large skillet over medium heat for each batch. Working with  ¼ cup portions, shape the mixture into 3-inch ovals and fry 4 fritters at a time for 1-2 minutes on each side until they are a crisp golden brown. Transfer each batch to the prepared baking tray and when all fritters are done, bake in the oven for 10 minutes, or until they puff slightly and are somewhat firm to the touch.

These are best when served immediately.


See my How-To video here!
 
 


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