I wanted to use up the sweet potatoes that have been sitting on my kitchen counter so I made fritters out of them this week. My family loved it so I thought of turning it up a notch and replacing it with purple sweet potatoes.
For this recipe, I used Okinawan purple sweet potatoes. To make peel and grate two medium-sized sweet potatoes and 1 small carrot and place them in a bowl. Add 1 small onion finely chopped, 1/3 cup all-purpose flour, 2 Tbsp. cornstarch, 1 egg, 1/2 tsp. garlic powder, 1 tsp. salt and 1 tsp. pepper. Mix everything together until well combined.
Take a small pan and add about 1/2 an inch of any neutral oil. Place over medium heat, once the oil is hot drop a heaping tablespoon of your sweet potato mixture. Fry for 1 minute or so, flip, and cook until brown and crisp on both sides. This takes so little time to cook so be careful not to burn it. I served this with the “Chick-Fil-A” dipping sauce I got at my local Target. You may use sweet chili sauce or a yogurt mayo garlic sauce too, the possibilities are endless.