2 cups grated carrots (about 3 medium-size carrots)2 cups grated sweet potatoes (about 1 large sweet potato)1–2 teaspoon of salt, to taste2 teaspoon ground ginger2/3 cup flour 2 eggs, beatenup to ⅓ cup coconut oil (for frying- I used liquid margarine)
1. Combine grated carrots, shredded sweet potatoes and spices in a large bowl. Use your hands to mix well so the spices are evenly distributed.2. Add the flour and again, mix well so it’s evenly distributed.3. Meanwhile, preheat a skillet/frying pan to medium heat and melt 2-3 tablespoon coconut oil.4. Crack the two eggs into a mug and whip using a fork. Add the eggs to the vegetables and mix well. The mixture will appear dry - this is ok.5. When the pan is hot (test a drop of water to see if it will sizzle), use slightly less than ¼ cup of mixture to make a patty in your hands. Make sure the patty is uniform in thickness throughout so it cooks evenly. I just dropped teaspoonfuls into the pan (see pic) and it was fine.6. Place the patty on the pan and cook undisturbed for 3 -5 minutes, until the bottom is golden brown. Use a pancake flipper to carefully lift the fritter up and flip over. Cook for an additional 3-5 minutes until both sides are evenly cooked.7. Repeat with the remaining fritter mixture.8. Put cooked fritters on a plate lined with paper towels and serve hot.
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I served these the next day as a snack and they were still delicious