Kenyan Sweet Potato & Coconut Fritters

Ingredients

• 2 medium Sweet Potato
• 1/2 cup Coconut Flakes (unsweetened)
• 1/4 cup Coconut Flour
• 1 tablespoon Arrowroot Starch
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Sea Salt
• 2 tablespoons Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium sweet potatoes and grate them into a large bowl.
2. 2Add the 1/2 cup coconut flakes, 1/4 cup coconut flour, 1 tablespoon arrowroot starch, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon sea salt to the bowl with the grated sweet potato. Mix everything together with your hands or a spoon until it is all well combined.
3. 3Place a 30.48 cm skillet over medium heat. Add the 2 tablespoons of coconut oil to the skillet and let it heat up until it is shimmering, about 1-2 minutes.
4. 4Scoop about 1 tablespoon of the sweet potato mixture and gently form it into a small, flat patty. Carefully place the patty into the hot coconut oil in the skillet. Repeat this with the rest of the mixture, making sure not to put too many patties in the skillet at once so they have room to cook.
5. 5Cook the fritters for 4 to 5 minutes on the first side, until they are golden brown and crispy. Use a spatula to carefully flip each fritter over.
6. 6Cook the fritters for another 4 to 5 minutes on the second side, until they are also golden brown and crispy. They should sound crisp when you touch them with a spatula.
7. 7Remove the cooked fritters from the skillet and place them on a plate lined with paper towels. Let them sit for a minute to drain any extra oil.
8. 8Serve the Kenyan Sweet Potato & Coconut Fritters warm.

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