I haven’t been able to cook for a few weeks; we’re terribly understaffed at work so I’ve been working over time. Food for me has been quick snacks or frozen pizza (I know, I know, where did the healthy food go??). Well, Tuesday was my birthday and I was hoping to cook something on Wednesday on my day off, but a 60 oz margarita happened on Tuesday so Wednesday didn’t really happen. Today at work all I could think about was a sweet potato that I knew I had at home. Originally I wanted to make a hash, but as the day went on I decided I wanted to make fritters. Why? I have no idea, I’ve never made fritters before, but hey, why not. My first 2 fritters didn’t hold together because I made them way to large and didn’t have enough panko, but I fixed the mixture for the second few that I made. This recipe makes enough for quite a few, so feel free to scale back the amount, I have a lot of mixture in the fridge for tomorrow.
I already posted the basics of the recipe on Facebook for my sister, but here’s the full (ish) one!
Sweet Potato and Zucchini Fritters
1 sweet potato
4 Cloves Garlic
1 small box Panko
2 cups shredded Parmesean Cheese
Salt, pepper, dill, paprika, fresh oregno, basil
Siracha Yogurt sauce (recipe below)
- Shred the potato, zucchini and carrots in the food processor with the cheese grater attachment (or use a hand cheese grater). Add the garlic right at the end.
- Turn the mixture into a bowl and add the remaining ingredients, mixing to incorporate. Form small balls and fry in a cast iron skillet, browning on both sides. Serve with a side of dill quiona and top with Siracha Yogurt sauce.
Siracha Yogurt Sauce
1/3 cup Greek yogurt
1 -2 tablespoons Siracha
Salt, pepper and paprika to taste
- Mix all in a bowl, taste and adjust to level of spice.