Curried Sweet Potato Fritters
I have recently been on a hunt for some meat free dining options for a variety of reasons. I found this on vegetariantimes.com They sound amazing! "These Indian-inspired fritters also make great hors d’oeuvres—simply use scant 1-tablespoon dollops of the fritter mixture when cooking!"
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READY IN: 45mins
SERVES: 6
YIELD: 12 fritters
UNITS: US
INGREDIENTS
Nutrition- 3large eggs
- 1⁄2cup fine yellow cornmeal
- 2tablespoons curry powder
- 1teaspoon grated fresh ginger
- 1
- 1⁄2cup finely diced onion
- 1⁄2
- 2
- 1⁄4
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DIRECTIONS
- Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
- Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
- Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.
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