Discover delicious vegan and gluten-free sweet potato fritters! Easy to make and perfect for any meal. Try this healthy recipe today!
Deliciously Crispy and Healthy Treats for Everyone!
Cauliflower Pakoras are a delicious way to incorporate more vegetables into your diet, and this recipe highlights the versatility of sweet potatoes in creating crispy fritters. The fritters are made using a gluten-free gram flour beer batter, which not only adds a delightful crunch but also packs a nutritional punch with high protein, fiber, and essential minerals such as iron and magnesium. The recipe encourages experimentation, allowing for the use of various liquids like regular water, stock, or soda water, making it adaptable to what you have on hand.
To complement the fritters, a whipped feta dip is introduced, which combines silken tofu with vegan feta and lemon juice for a light and flavorful accompaniment. Additionally, a crunchy savory crumble is suggested for those looking to add extra texture and flavor to their dish. While the original plan was to use vegan chorizo, the recipe can easily be modified with different vegan meats, showcasing the flexibility of the crumble’s flavor profile. This approach allows for creative substitutions and variations based on personal preferences or ingredient availability.
Delight in Every Bite: Wholesome Sweet Potato Fritters for a Guilt-Free Indulgence!
Hi and welcome to today’s episode which is going to be a great example of necessity breeding invention I’ve got some sweet potatoes that really need using up so I’ve been thinking of recipes of what to do with them I did some looking online to get some inspiration and saw a recipe for a sweet potato hash that used spiralized sweet.
Potato I bookmark that one and then carried on looking through different things and then the idea my guess is kind of put itself together in my brain of making some sweet potato fres that will have sweet corn and spring onions in them I’m going to bind the fritters together using a similar batter as the cauliflower pakora using gram flour.
Mixed with some beer then I thought maybe I’d do some sort of tomato dipping sauce thing on the side and then somehow that evolved into blending silk and tofu with vegan feta and like whipping that together to make a nice light cool fresh little thing then the thought came to mind that it’d be nice to have a little crumble type thing on top of it I’ve.
Grabbed some of this plant-based Greek style Kebab filling and I’m going to fry this off with some toasted oats slivered almonds pine nuts and an onion and just mix it together with a bit of butter probably just so it’s a nice little crunchy thing to put on top I’m going to blend up the tofu and feta first I’m going to use the blender which can make.
Things a bit warm and I think to get it light and fluffy it’s probably going to be best to be cool and then I can go in with a cake beater or something if I need to I’ve got 350 G block of silk and tofu pack weight is 230 G drained weight 200 g the vegan feta silk and tofu you’ll typically find that that on the Shelf it’s not normally in the fridge.
It’s a good shelf stable one just to keep in your pantry cut the pack open I’m going to hold it over the sink just to drain off some of the moisture and then Chuck that in the bowl and then I’m just going to mash it down a little bit more to make space in the bowl than anything else with the fet I think I’m going to try grating it so I’ll just.
Grate it straight on top like Dairy Fetter the plant-based stuff tends to come in liquid so I’m just going to blot it on the paper towel going to use the coarse one this bowl isn’t the best size but it will do you could try doing it just cut it down to smaller chunks and blending it but I just think that’s going to provide opportunity for lumps.
Which I don’t really want just remembered I’ve skipped a step accidentally for the crumble I’m going to toast off oats SED almonds and some pine nuts I’m going to toast those off in the pan I’m going to do them one at a time cuz they’re all going to have slightly different toasting times I thought about doing it in the air fryer.
But ultimately thought just do it in the pan cuz I’ve got a sexxy you pan that one to try out I’m going to do those as I’m doing everything else and then by the time the frites are in I start to crumble everything should be toasted off nicely I’m going to use a stick blender I’m going to go in every now and then just scrape everything down just to.
Make sure everything’s getting a consistent blending yeah I don’t think I’m actually going to need to go in with the cake beater which is ideal cuz that saves a bit of time so that is pretty smooth I could could go a bit further but I think for me that’s fine going to add a little touch of lemon juice half a teaspoon maybe mix that.
In right in the fridge for the fritters themselves it’s going to be fairly simple I think just sweet potato spring onion corn and then bind it together with the gram flour beer butter so I’m just going to chop down a bunch of spring onions is my spring onions I’m just going to pull off the outer layer you could use regular onion in here as.
Well dice them down I’m just going to go back through it a little bit that’s kind of what I’m after scrape that into a bowl that’s where the oats are at they have toasted a bit but it’s a bit uneven so I think I might do that in the frying pan so I’ll take them out of the pan put the nuts in in my tin here I’ve got some frozen corn that I.
Roasted off in the air fryer so I did them just on the r in the tin at 18 180 for 4 minutes then mixed in some vegan margarine I let that toast off for another 4 minutes stirred it did another four and then did 160 for 5 minutes just to get it a little bit toasted get some flavor going on bit of texture that’s the gram flour batter I think I did 250.
Ms of the gram flour and then just poured in enough beer to get it to this consistency so it’s like like a pancake batter I suppose like yogurt like kind of density it’s a 440 mil can there’s probably about that much left so say 3 75 MLS but it’s going to depend a bit on the humidity of your flour if you’ve got the time with ground flour it’s best to.
Do it and then leave it alone for about an hour if not longer just to help it hydrate cuz this is ground chickpeas and I want to say yellow split peas and then to this I added about a teaspoon of Old Bay seasoning and 1/4 teaspoon of salt so I’ll mix that into the other pieces for the sweet potatoes themselves I’m not I’ve got four out I’m not sure.
How much I’m going to need I can of just picked a random figure for the batter I’m going to do them individually so peel and spiralize one at a time put them in and then once it’s at a good amount that SW will stop rather than you know having too much of one thing on the other because I’m going to do them in fritters and I’m spiralizing them I’ve.
Got a feeling that the spiralized sweet potato is going to be a bit stiff so trying to pack that into a Patty kind of thing is going to be a bit tricky so I think once I’ve spiralized it I’m going to put it in the microwave just to blanch it a little bit for maybe a minute or two just to slightly soften them if you are going to spiralize this.
Sweet potatoes I’d advise trying to get fairly narrowish ones and fairly straight ones otherwise you’re just going to cause problems for yourself going to use my speed PE and then I’ve taken off the top and bottom just to mount it onto the thing if you don’t have a spiralizer you could use a Julian peeler so you cut like long.
Thin strips or grate it that’s fine going to use the corser blade so I’m going to mount the sweet potato onto that bit kind of Center it if you can and then I’m just going to go through with the scissors just to make the pieces a little bit shorter going to put a lid on.
No liquid or anything in there and I’ll do 90 seconds give it a stir so I’m just going to go in toss them around yeah I think another 90 and that will do it yeah that is what I was after so there’s still a bit of texture to them might blot that on a paper towel I just don’t want tons of excess liquid going in and making soggy.
And then I’ll just leave this to the side while I do the next batch time to mix in the first batch going to use Tong so I can keep my hands clean I’m going to squeeze in the remainder of that half lemon maybe not all of it but some trouble is with gram flour it’s really bitter so you can’t taste it well I me you can but it’s.
Horrible good thing about par cooking the sweet potatoes it means it doesn’t does have to be in the air fryer quite as long probably added in the second sweet potato I think three is probably about as much as I can get in without it falling apart going to chop some coriander in probably 10 15 G something like that so just scrunch it all.
Together stems and all scrap the corander in now that I’m not having to do multiple things I’m going with my hands just to get it even I’m kind of squidging it all together I’m going to set up my air fryer basket set a little silicone liner put one in and shape it in the basket yeah probably four realistically you could also pan.
Fry them or do them in the oven I’ve just checked the pakora video and I did those at 180 so I’m going to do the same for these that’s the quantity of mixture I’ve got left there’s probably another maybe eight something like that I think I’ll do the rest of them off camera though once I’m done while they’re cooking off I’ll make up the little.
Crumble thing idea no idea if it’s going to work no idea if it’s going to add anything to it but I think those be a nice little thing tasty in its own way heating up about a tablespoon of sunflower oil in my pan and I’ll use that for frying off the onion I think I’m going to do things in stages so I might keep pulling things out the pan.
Putting different things in I’m just going to do a kind of medium dice on the onion and just makeing series of vertical cuts and then go horizontal oh they’re burning my eyes it burns as precious well they’ve gone much darker than the uh poras did so I’m going to drop that down to 160 I can only assume that is the sugar content in the sweet.
Potatoes that’s done that put the onions in we’re going to do this on six mine goes up to nine I don’t want it on a really high heat I’m just looking for them to cook through and go a bit golden these are the little Kebab pieces I think I’m going to chop those down smaller porus have had 15 minutes let’s going to have a look so they’ve stuck.
Quite badly and they’re a little bit soft underneath I didn’t predict this and I’ve made the poror several times since I made them that time in the video and I’ve never had this problem so it has to be the sweet potato that’s causing that I think I’ll turn these over and I’ll give them another like 5 minutes underneath and then I’ll put.
Another batch on and I’ll go 160 and I think I’ll oil the silicone going to do them on foil I had this piece kicking around and just wiping it with some oil hopefully that will help a bit back to the crumble just going to bring this back up to temperature only needs a couple more minutes I think and then they’re about where I want them put the.
Second batch of fritters on and I’ve done those 160 for 20 minutes the onions are about where I want them I’m going to put the onions onto a plate the pan still got a little bit of oil here and there and these pieces are look a little bit fatty as well so I’m not going to add any more I can always add it in if I think it.
Needs it these pieces only need 5 minutes or so these pieces are just about done so I’m going to put those in with the onions on a plate and I’ll toast off the knots and oats and then I’ll mix everything back together in the pan give the pan a very quick wipe tablespoon or so of vegan March I would have used vegan butter but they didn’t.
Have any at the shop when I went so Mar is I’ll go in with the par toasted oats so I’ll let the oats cook out for a minute or so on their own then I’ll add the nuts let that cook for a couple minutes and then I’ll add everything in might have to put more margin they seem to have soaked it all up drop another Knob.
In and then I’m going to drop the pine nuts and almonds in what I might do is take this out of the pan put the meat and onions back in and then add this in bits cuz there might be a bit too much here and whatever remains I can just Chu this in my granola pot so these ones had the 160 they’ve been in I think 9 minutes I might flip them over fingers.
Cross they haven’t stuck well they’re stuck even worse how is that possible um yeah I think silicone is probably the way to go but do it at 160 I’ll take this out into a bowl go back in with the meat and onions going to do a half teaspoon of garlic powder and a half teaspoon of dry mixed herbs and then right at the end I’m.
Going to Chuck in some fresh parsley I’ll add couple spoonfuls of the oats and nuts mix that in see how much else it needs do a touch of salt and pepper try that see how it is yeah I think I’m happy with the ratio of everything and throw in a handful of fresh parsley switch the heat off that’s.
The quantity of oats and nuts I’ve got so I’m just going to Plate everything up we’ll do some eating lovely little fritters are all done yes everything’s come together looking very tasty indeed I’ll explain the little flicks of stuff on there in a second o my microphone battery is at one bar on the tofu and feta I sprinkled on.
Some of this avocado topping uh just for an extra little bit of flavor that would be quite nice I’m going to go in try and get this done before my battery dies M sweet and savory nice bit of almost smokiness from the Old Bay Seasoning there’s some nice texture from the veg as well it’s not just mosh M that’s very nice indeed the outside nice bit of.
Crunch try with some Letta it adds a nice bit of creamy freshness I’ll be making potato salad with this winds in the future cuz that’s delicious yeah that’s done exactly what I wanted it to do in combination you lifts everything up a bit go in and have some a little crumble M that has that sweet and savory.
Little bit of crunch really nice toasty flavor is it a mandatory part of the dish no but it’s nice to have I like it cuz it’s got a different crown of crunch from the fritters so it’s a nice bit of interest for your teeth I think the burning problem with the first batch of fritters was resolved by doing a lower.
Temperature it must be the sugars in the sweet potato that’s making it darken faster than the porus did I think I’ve got four left which means I’d have had 12 altogether so that’s not bad but when I do the last batch I’m going to grease the silicone and hopefully that will remedy most of the sticking it was about the.
Same on the UNG greas silicone as it was in the foil which is weird um yeah to reheat the frits stay away from the micro keep saying microphone to reheat the fritters stay away from your microwave cuz I don’t think that’s going to do any good to that texture of the Fritter I think it’s going to go really.
Stale and hard on the outside I mean at a push do it that’s fine or I’ll probably do in the air fryer 150 maybe for 5 minutes something like that cuz I don’t want to get much darker or even in a pan something like that or in a toaster toaster oven maybe you could maybe put them in a pocket made out of baking paper and Chuck them in your.
Toaster maybe that’s do that at your own risk I like that little crumbly thing that’s a great little invention but it’s going to going be fantastic for just putting on pasta maybe with some either chopped sundried tomatoes or roast off some cherry tomatoes and just mix that together I think that’ll be great M that tofu feta mixture is definitely going to.
Be turned into a potato salad because it’s delicious and it’s not nearly as greasy as Mayo is obviously a vegan Mayo is a bit lighter than a standard Mayo but that’s even lighter still I somewhat brainstormed this idea as I was typing out a patreon post kind of as I was writing it built itself more and more so I’ll now be able to go back to my.
Patrons and say yep all of it worked really really well if you want to join up to my patreon I’ll leave a link down the description there’s a few different tiers so pick whatever feels affordable for you it gives me a bit of income each month lets me buy ingredients and other bits and pieces and in return you get access to bonus content behind the.
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