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

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 10-12 inch skillet over medium heat until the oil shimmers, about 350°F (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 1/2-inch 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

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