Description
Baked Purple Sweet Potato Spiral Fritters without any added oils, gluten, or dairy. Enjoy them as breakfast, snack, party favors, or the main meal.
Ingredients
- 2 flax eggs (2 TBSP flaxseed + 6 TBSP water)
- 5 cups Veggie Noodle Co purple sweet potato spirals (or sub regular sweet potato spirals)
- ½ cup gluten-free flour of choice ( I used chickpea flour!)
- ¼ cup chopped red onion
- 2–3 diced green onion
- 1/2 TBSP sweet paprika
- 1/2 TBSP curry powder
- 1/4 tsp cinnamon
For serving
- coconut or almond milk yogurt
- nut cheese
- salsa
- hummus
- scallions
Instructions
- Preheat the oven to 375°F and line a 1 or 2 large baking sheets with parchment paper.
- To a large bowl, mix up the flax egg mixture and allow to sit for 5-10 minutes to gel.
- Next, add the purple sweet potato spirals, gluten-free flour, red onion, green onion, and spices. Stir the mixture together with a spatula to make sure everything is well incorporated.
- Form purple sweet potato spiral mixture into small ~1/3 cup patties with your hands and flatten them onto the parchment paper covered baking sheet.
- Bake the fritters until they’re golden brown and crispy, about 25-30 minutes, flipping once halfway.
- Transfer the fritters to a cooling rack to cool slightly.
- Serve the fritters warm with creamy coconut yogurt, nut cheese, salsa, or hummus!
- Store any leftovers in the refrigerator for 2-3 days and reheat before serving.
Notes
*Recipe heavily adapted from Inspiralized Spiraled Sweet Potato Chili Fritters
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Snack, Entree
- Method: Oven-Bake
- Cuisine: Oil Free, Gluten Free, Paleo