Sweet potato Cauliflower Fritters has some delicious healthy ingredients. The part that I am not of fan of yet I will indulge in from time to time is Fry part. This recipe sounds so yummy though I could not resist and so this will be this year’s Thanksgiving appetizer! You can make this dish 2 days ahead and just heat it to serve on the day.
Did you know that the Sweet potato is actually not from the potato family at all? Yeap! So in many cases when you cannot eat regular potatoes (like because of blood sugar levels) you can still eat sweet potatoes. They are a great source of vitamin A and more. We eat them on Thanksgiving because that is when they are in season but you can still find them in the grocery store year round. Now let’s get to the recipe.
- 2 pounds sweet potatoes (5 medium), unpeeled, scrubbed, ends trimmed, and cut into large chunks.
- 1 small head cauliflower (2 pounds), cored and broke into florets.
- 2 Tablespoons olive oil
- 1 medium red onion, peeled and chopped (1 cup)
- 2 cloves garlic, peeled and smashed
- 2 teaspoons finely chopped sage
- 2 teaspoons finely chopped rosemary leaves
- 1/4 teaspoon cayenne pepper
- 1 egg
- 3/4 cup all-purpose flour ( I use whole wheat flour)
- 1.5 cups panko
- Salt and Pepper
- Preheat oven to 400° F. Place potatoes and cauliflower in separate shallow baking pans. Drizzle with olive oil. Season generously with salt and pepper. Bake 30 minutes or until tender, stirring halfway through. Let stand 10 minutes.
- 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 1.5 teaspoon salt, 1/2 teaspoon pepper, sage, rosemary, and cayenne. Stir in egg and flour. Cover. Refrigerate 2 hours or up to 2 days.
- Add 1 inch vegetable oil to a large skillet. Heat over medium heat 10 minutes or until 350°F. Meanwhile, place panko in a shallow dish. Using a 1/2 cup measure, shape mixture into 16 balls. Roll in panko. Add to skille, 5 or 6 at a time. Cook 6 to 8 minutes or until browned and heated through (160°F), turning occasionally. Transfer to paper towel to drain; cool completely. Store in airtight container. Refrigerate up to 3 days.
Reheat in a 350°F oven for 15 to 20 minutes.
Sweet potatoes also include storage proteins called sporamins that have unique antioxidant properties. They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
Recipe from BHG.com november 2014