Kumara and Rosemary Fritters

Ingredients

• 2 medium Kumara (sweet potato), peeled and cubed
• 1/2 cup Gluten-free all-purpose flour
• 1 tablespoon Cornstarch
• 2 tablespoons Fresh rosemary, chopped
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Vegetable oil

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

Instructions

1. 1Place the 2 medium kumara (sweet potato), peeled and cubed, into a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the kumara is fork-tender. Drain the kumara thoroughly and return it to the pot. Mash the kumara until smooth.
2. 2In a medium bowl, combine the mashed kumara, 1/2 cup gluten-free all-purpose flour, 1 tablespoon cornstarch, 2 tablespoons chopped fresh rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. 3Mix all the ingredients together with a spoon or your hands until a cohesive dough forms. Make sure there are no dry spots of flour.
4. 4Heat 2 tablespoons of vegetable oil in a large 25.4-30.48 cm skillet over medium heat until the oil shimmers, about 175°C.
5. 5Drop rounded tablespoons of the kumara mixture into the hot oil. Gently flatten each fritter with the back of your spoon or spatula to about 1.27 cm thickness.
6. 6Cook the fritters for 3-4 minutes per side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
7. 7Remove the cooked fritters from the skillet using a slotted spoon or spatula and place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the kumara and rosemary fritters warm.

Substitutions

Related Guides