Isn’t it fitting that while the rest of the blogosphere goes crazy over 2-ingredient pancakes, I’m sharing a recipe for 2-ingredient vegetable fritters?
And by fitting, I mean not fitting at all. The world has been turned upside down, but probably for the best.
In honor of my roommate who has been bravely forged into a healthy eating world of similar epic proportions to my detox, I’m pledging to post more easy, healthy dinner ideas. So instead of pancakes today, you get a nutrient-packed dinner.
But I have to admit, I’m a little in love with these. I’ve made them two nights in a row and considered including “hash browns” in the name because they taste not unlike those oily, greasy potato chunks. However, based on my googling, it appears hash browns are technically fried potatoes. Since these include egg, they creep over into the fritter camp, although they’re neither battered nor deep-fried.
Here’s the best part: you can throw these together in 20 minutes; the most time-consuming part is shredding them, and I did it over the sink on my cheap cheese grater while on the phone. I highly recommend.
Detox update: The last week of the detox involved incorporating two things associated with tough digestion: soy and eggs. While I didn’t notice any problems while I was strictly following the last week of the detox, guess what? I actually DO have a problem with soy.
Conclusion: I foresee more sweet potatoes in my future.
2-ingredient Sweet Potato Fritters
- 1 ¾ cups sweet potato shredded (I used about half of a nearly 1-lb. specimen)
- 1 large egg
- salt and pepper to taste
- olive oil for greasing the pan
- optional seasonings: garlic powder onion powder, smoked paprika, paprika, chili powder, basil, oregano, herbs de provence. I used ½ teaspoon garlic powder and dashes of smoked paprika and chili powder.
- Shred 1 ¾ to 2 cups of sweet potato using a cheese grater or by processing in a food processor (I used the regular blade on my food processor and it worked fine). Start preheating a skillet or frying pan over medium heat. Add the egg to the sweet potato and whisk until combined. Add seasonings to taste (just a dash of each).
- Lightly grease the pan by trickling a few drops of oil onto the pan and spreading them around with a spatula—you don’t need a lot. Using a spoon or a quarter cup measure, plop about ¼ cup of the sweet potato mixture into the pan at a time. Mixture will be very loose and may fall apart in the pan—that’s okay. Use your spatula to nudge all the sweet potato scraps into a neat pile and press down on the top with the back of the spatula to flatten. Let cook about 2-3 minutes before flipping. If the patty starts to fall apart when you try to flip it, cook it longer. The bottom should be sturdy enough to slide the spatula underneath. Repeat with the rest of the mixture, but don’t overcrowd the pan—I only cooked three at a time in my largest frying pan.
- Serve with a side of sautéed spinach, steamed broccoli, quinoa, beans, salsa, etc.