SWEET POTATO CAULIFLOWER FRITTERS

Better Homes & Gardens / Our Best Recipes of the Season – Faith Durand

SWEET POTATO CAULIFLOWER FRITTERS
SWEET POTATO CAULIFLOWER FRITTERS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lb sweet potatoes (5 medium), unpeeled, scrubbed, trimmed, and cut into large chunks

  • 1

    small head cauliflower (2 lb), cored and broken into florets

  • 1

    tblsp olive oil

  • 1

    medium red onion, peeled and chopped

  • 2

    cloves garlic, smashed and peeled

  • 2

    tsp finely chopped sage

  • 2

    tsp finely chopped rosemary leaves

  • 1/4

    tsp cayenne pepper

  • 1

    egg

  • 3/4

    cup flour

  • 1 1/2

    cups panko

Directions

Make ahead: Preheat oven to 400. Place potatoes and cauliflower in separate shallow baking pans. Drizzle with olive oil. Season generously with salt and pepper. Bake 30 minutes or until 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. Transfer cauliflower to a food processor; process in batches until chopped. Transfer to bowl. Transfer potatoes to food processor; process in batches until coarsely mashed. Add to bowl. Stir in 1 ½ teaspoon salt and ½ teaspoon pepper, sage, rosemary, and cayenne. Stir in egg and flour. Cover. Refrigerate 2 hours or up to 2 days. Add 1 inch vegetable oil to a large skillet. Heat over medium heat 10 minutes or unil 350. Meanwhile, place panko in a shallow dish. Using a 1/3 cup measure, shape mixture into 16 balls. Roll in panki. Add to skillet, 5-6 at a time. Cook 6-8 minutes or until browned and heated through (160), turning occasionally. Transfer to paper towel to drain; cool completely. Store in an airtight container. Refrigerate up to 3 days. To serve: Reheat in a 350 oven for 15-20 minutes.

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