It’s not often that you’ll find me giving you recipes that require frying. Too much oil is as bad for a diabetic as too many carbohydrates or sugar. But I just couldn’t resist this recipe when I found it. And once I cooked them up, oh my, I did eat too much for lunch today! I did fry them but I think if I cook these again, I’ll probably oven fry them with a lot less oil (see tip at the bottom of the recipe).
1 1/2 cups grated Russet potato (1 medium large potato) – soak the grated potato in cold water for 5-10 minutes to get out as much starch as possible since the starch is not a friend to fried foods, the cakes will brown better with less starch. Drain and dry with paper towels to get out as much of the moisture as possible*
1 cup grated sweet potato (about 1 medium)
1 cup grated carrots (about 1-2 medium) – I used the pre-grated from the store
1 cup grated red onion (onion has a lot of moisture so be sure to dry thoroughly with paper towels before adding)
If you have a food processor, this is the time to break it out and use it! It’s the easiest way to grate the potatoes, carrot and onion. In a large bowl, mix the above. Then add:
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon garlic powder
1/2 cup chickpea flour (DO NOT USE ALL PURPOSE GLUTEN-FREE FLOUR; many have potato starch in them and we just tried to remove the starch from the potato!)
1/4 cup aquafaba
2 tablespoons non-dairy milk (depending on how dry your mixture is)
Mix together until combined. If the mixture is too dry and won’t hold together, add the non-dairy milk. If the mixture is too wet and won’t hold together, add the tablespoons of flour until the mixture will bind together. Using a 1/4-1/3 cup measure, form into balls.
Heat over medium high heat in a 10-12″ skillet:
1/2-3/4 cups oil for frying (the oil should come up the side of the pan about a 1/2 inch)
When the oil is glistening, take a ball, flatten it and gently place it in the oil starting with the side nearest you. Being sure to not crowd the skillet, add additional flattened balls. Cook on the first side about 4-6 minutes until golden brown, turn and cook the same on the other side. If the fritters are browning too quickly, reduce the heat to medium. Then flip the fritter again and cook an additional 2-3 minutes on the first side. The cooking time will depend on how thick the fritters are; the thinner the less time they need to cook. Remove to a paper towel and salt immediately. Do not leave the fritters on the towel too long or they will get soggy. They can be placed on a cooling rack (on a cookie sheet) in a 200 degree oven to stay warm while the rest of the fritters cook.
- * If like me, you don’t eat much potato, other than sweet potato, grated parsnip could be used instead
TIP: To oven fry, place the flattened balls on a greased (spray with non-stick spray) cookie sheet (with sides). Lightly spray the tops of the fritters with the non-stick spray) and bake in a 400 degree oven for approximately 20-25 minutes. Turn over half-way through the bake.