Sweet Potato Cauliflower Fritters

By LRay

Better Homes & Gardens, November 2014, page 121.

Nutrition Facts (Sweet Potato Cauliflower Fritters)
Per serving: 205 kcal cal., 13 g fat (2 g sat. fat, 7 g polyunsaturated fat, 3 g monounsatured fat), 12 mg chol., 359 mg sodium, 21 g carb., 3 g fiber, 4 g sugar, 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 pounds sweet potatoes (about 5 medium), unpeeled, scrubbed, ends trimmed, and cut into 1 1/2- to 2-inch chunks
• 1 small head cauliflower (2 pounds), cored and broken into 1 1/2- to 2-inch florets
• 2 tablespoons olive oil
• 1 medium red onion (1 cup), peeled and cut into chunks
• 2 cloves garlic, smashed and peeled
• 2 teaspoons finely chopped sage
• 2 teaspoons finely chopped rosemary
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 egg
• 3/4 cup all-purpose flour
• 1 1/2 cups panko bread crumbs
• Vegetable, coconut, or safflower oil

Details

Servings 16
Preparation time 45mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

Directions

Preheat oven to 400 degrees F. Place sweet potatoes and cauliflower in separate shallow baking pans. Drizzle with the olive oil and season generously with salt and pepper. Roast, uncovered, for 30 minutes or until browned and just tender, stirring halfway through. Let stand 10 minutes.

In a food processor combine onion and garlic; pulse until finely chopped. Transfer to a very large bowl. Add cauliflower to processor and pulse until chopped; transfer to the bowl with onion. Process sweet potatoes, half at a time, in food processor until coarsely mashed. Add to bowl with cauliflower.

Add sage, rosemary, salt, 1/2 teaspoon black pepper and cayenne pepper to bowl with potato mixture. Stir to combine. Add egg and flour and stir to combine. Cover and refrigerate potato mixture for 2 hours or up to 2 days.

Add 1-inch of oil to a large skillet; heat over medium heat for 10 minutes or until 350 degrees F. Place panko in a shallow dish. Using a 1/3-cup measure, shape the sweet potato mixture into 16 balls and roll in panko to coat. Add to oil in skillet, 5 or 6 at a time, and cook for 6 to 8 minutes or until browned and heated through (160 degrees F), turning to brown evenly. Transfer to a paper towel-lined tray to drain. Serve warm.