AIP, Vegan, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar
This sweet potato fritters recipe are very similar to pancakes, they just have lots of vegetables in them and are healthier because there is no gluten, no dairy, no eggs, no nightshades. This recipe is perfect for people who are allergic or have food sensitives or people who are vegan and vegetarian, you won’t believe how tasty they are until you make them. The herbs and spices give it the flavour.
Just because you can’t eat certain foods doesn’t mean food has to be boring and have no flavour, my recipes are proof that food can taste delicious at the same time.
Difficulties cooking fritters
I have been making sweet potato fritters for a while now, but they were always hard to cook in the frying pan, they would stick and were really hard to flip over and be a bit oily when eating them. It has taken me years to work out how to make it better. I moved away from using cassava flour and switched to tapioca flour instead as they cook way better, are easy to flip and they don’t get stuck, and they don’t soak up the oil as much.
Why do I buy organic food?
I only cook with organic ingredients because I don’t want to be eating food that is grown with chemicals and it makes a big difference to my health and the problems that I have with having Hashimoto. It is definitely more expensive but worth it as well. Everything I eat I make in my kitchen. I can now make all my favourite foods I just use different ingredients like flours, sauces, coconut milks and coconut creams.
Organic food doesn’t last as long which is a good thing because it tells me it is fresher than a supermarket that uses cold storage and you don’t know how long it has been sitting there. Chemicals are used to grow food because it is easier to control things that eat the crops. Organic food has all the antioxidants, is fresher and has all the nutrition in it
The ingredients for the Sweet Potato Fritters:
Zucchini: I use zucchini because they contribute to healthy digestion, reduce blood sugar levels, improve heart health, strengthen your vision with vitamin A, aid in weight loss.
Cucumber: Are low carb and mostly water based which is a good way to stay hydrated, have loads of vitamins like vitamins A, B, and C, have a unique ability to regulate acidic levels within the kidneys. You’ll toxin level in your body will be much healthier, because your kidneys will work more efficient. If you consume cucumbers daily you will have fewer kidney problems in old age.
Purple Sweet Potato: I use purple sweet potato because they aren’t as sweet as the golden ones. The golden one would work just the same. Sweet potato’s are high in antioxidants and fiber which promotes a healthy brain and gut, the beta-carotene in them is converted to vitamin A when you eat them which helps with vision and immune health.
Carrot: I use carrots because it adds sweetness. The health benefits of adding carrots to any recipe is to keep blood sugar levels under control and lowers your risk of getting diabetes. Carrots have vitamin A and beta-carotene. Carrots are good for vision because they have calcium and vitamin K which is good for strengthening your bones.
Onion: Onions health benefits fight inflammation and reduce cholesterol levels, lower your heart disease risk, lower high blood pressure and protect you against blood clots.
Garlic: I use garlic because it fights viruses, bacteria, fungi and parasites.
Spinach: Spinach is a good source of vitamin C, help eye health.
Tip:
The best part about this recipe is you can use any vegetables that you like, its a great way to use up leftovers vegetables that are close to being thrown out, I use leftovers from a salad that is already cut up and use in my fritters. I used to make my fritters with capsicum, mushrooms, tomato before I knew they affected me.
Can you freeze the mixture?
You can even freeze the mixture or cook the fritters then put in the freezer.
Instructions:
I use a food processor with a grater attachment to cut up the Zucchini, Cucumber, Carrot and Purple Sweet Potato, put in a stainless steel bowl.
I cut up the garlic and onion by hand and fry in a carbon steel frying pan that is carbon steel until slightly brown.
I cut up the spinach by hand, it only has to be roughly chopped, then add to the garlic and onion in the frying pan, the spinach will shrink in size, and only take about 5 minutes to cook.
Once the spinach is cooked add all to the stainless steel bowl.
Now add Parsley, Chives, Rosemary, Garlic Powder and Onion Powder.
Next add the Xanthan Gum, Baking Powder, Tapioca Flour, Arrowroot Flour, Brown Rice Flour, Salt, Pepper and Nutty Bruce Coconut Milk.
Now mix it all together to combine. It should look like a pancake batter, if its too thick add more milk, if its too runny add more tapioca flour
Put a couple tablespoons of olive oil in the frying pan on a medium heat.
Let the oil heat up before you put the batter in the frying pan
Put the batter in the frying pan and spread out and cook on one side until the top of the fritter goes dry, then flip over and cook the other side.
Tip:
If you put too much vegetable in the mixing bowl and then add the batter mixture, and it looks like there is more vegetable to batter. You can cook them like like that or you can add more tapioca flour and arrowroot flour and a bit more coconut milk to make more batter.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
- 1 fry pan
Ingredients
- 1 Zucchini
- 1 Cucumber
- 2 Purple Sweet Potatoes
- 1 Carrot
- 2 medium Onions
- 3 cloves Garlic
- 1 bunch Spinach
- 3 tbsp Fresh Parsley Chopped
- 2 tbsp Fresh Chives Chopped
- 1 tbsp Fresh Rosemary Chopped
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Xanthan Gum omit for AIP/Paleo
- ½ tsp Baking Soda
- ¾ cup Tapioca Flour
- 5 tbsp Arrowroot Flour
- ¼ cup Brown rice flour swap with Tapioca for AIP/Paleo
- ½ tsp Black Pepper omit for AIP
- ½ tsp Salt
- ½ cup Nutty Bruce Coconut Milk swap with water for AIP/Paleo
Instructions
- Use a food processor with the grater blade to chop up the Zucchini, Cucumber, Purple Sweet Potatoes, Carrot. Place in a stainless steel bowl.
- Cut up the onions and garlic and fry in a frying pan until slightly brown
- Cut up the spinach by hand, it can be roughly chopped because it shrinks when cooked, add to the garlic and onion to cook, it only takes 5 minutes to shrink. Once cooked add to the stainless steel bowl with other chopped vegetables
- Add the Parsley, Chives, Rosemary, Garlic Powder, Onion Powder, Salt and Pepper to the stainless steel bowl
- Now add the Xanthan Gum (Skip for AIP/Paleo), then add Baking Soda, Tapioca Flour, Arrowroot Flour, Brown rice flour and Nutty Bruce Coconut Milk (water for AIP/Paleo) to the stainless steel bowl and combine together.
- It should look like a pancake batter, if its too thick add more milk, if its too runny add more tapioca flour
- Put a couple tablespoons of olive oil in the frying pan on a medium heat.
- Let the oil heat up before you put the batter in the frying pan
- Put the batter in the frying pan and spread out and cook on one side until the top of the fritter goes dry, then flip over and cook the other side.
Pork Belly (AIP,Paleo,GF,DF)
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