Hey there, foodies! Get ready to tantalize your taste buds with my Sweet Potato, Kale, and Quinoa Fritters. Trust me, these babies are a real game-changer! They’re not just tasty; they’re packed with all the good stuff your body craves. Let’s dive into this delightful recipe together.
Ingredients:
For the Fritters:
– 3 cups of sweet potato puree (you can make this by steaming and blending 1 large or 2 medium sweet potatoes)
– 2 cups of cooked quinoa (red quinoa gives it a nice pop of color, but any kind works)
– 2 cups of finely chopped kale (I prefer Lacinato kale, but any flat kale will do)
– 2 eggs (or go vegan with 2 tablespoons of ground flaxseed mixed with 3 tablespoons of water)
– 1/2 cup of panko breadcrumbs (if you’re gluten-free, ground oats or almond meal are great alternatives)
– 3 teaspoons of cornstarch (add an extra teaspoon if using almond meal)
– 1 teaspoon of grated ginger
– A generous pinch of paprika or smoked paprika
– 1 teaspoon of freshly ground black pepper
– 1 teaspoon of kosher salt
– 4-6 tablespoons of grapeseed oil, peanut oil, or coconut oil for frying
For the Dipping Sauce:
– 1/4 cup of Greek yogurt
– 1 teaspoon of freshly grated ginger
– A pinch of kosher salt
– A pinch of black pepper
– Hot sauce to taste (Sriracha is my go-to)
Instructions:
Let’s start by whipping up the fritter mixture:
– In a big bowl, mix together the sweet potato puree, cooked quinoa, chopped kale, eggs (or flaxseed mixture), breadcrumbs, cornstarch, grated ginger, paprika, black pepper, and salt. Stir until everything’s nicely combined.
Time to shape and fry those fritters:
– Heat up some oil in a large skillet over medium heat. While it’s heating, shape your mixture into patties.
– Once the oil’s nice and hot, gently place your patties in the skillet. Cook each side for around 3-4 minutes until they’re beautifully golden and crispy. Then, let them hang out on a paper towel-lined plate to soak up any excess oil.
Now, let’s whip up that dipping sauce:
– In a small bowl, mix together the Greek yogurt, grated ginger, salt, pepper, and a splash of your favorite hot sauce. Pop it in the fridge until you’re ready to serve.
Time to dig in:
– Serve up your fritters nice and warm, with a dollop of that chilled dipping sauce on the side.
*Pro tip: If you’re not into frying, you can always bake these beauties at 375°F (190°C) for about 20-25 minutes until they’re crispy and golden on the outside.
These Sweet Potato, Kale, and Quinoa Fritters aren’t just a treat for your taste buds; they’re a nutritional powerhouse too. Perfect for any occasion, these little guys are sure to be a hit with everyone at the table. So go ahead, enjoy that crispy exterior, that soft interior, and the beautiful harmony of flavors. Trust me, you won’t regret it!
