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I’ve been trying for years to make good pumpkin or sweet potato fritters, even before going completely grain free, and now I’ve finally done it, and they’re grain and dairy free!! These fritters are crispy on the outside and creamy in the middle, just as a fritter should be. This recipe can also be adapted to make pumpkin, apple or banana fritters too. These make awesome quick snacks for traveling for the little ones and you can mix in other veggies too.

You will need:

3/4 cup tapioca flour

3/4 cup macadamia nut flour

1/4 t bicarb

1/2 t salt

1 T coconut oil

1 Organic Egg White

1 t cinnamon

1 cup steamed sweet potato, pumpkin or butternut, mashed or 3/4 cup mashed banana or steamed apple, mashed

1/2 cup cooked mixed vegetables or chocolate chips or raisins, accordingly (optional)

Coconut oil or Tallow for frying

Place all the ingredients except the mixed veg, chocolate chips or raisins into a food processor and mix until you have a smooth batter, remove the blade and fold in the optional addition of your choice. Heat a thick based pan well and add a good tablespoon of coconut oil or tallow drop in 4 tablespoons of batter, turn down the heat, as you see the edges turn golden they’re ready to flip, it takes about 4 minutes, turn them over and cook for a further 4 minutes and you’re done. Serve with your choice of cinnamon and honey or topped with butter or nut butter or just as is.



About Carol

I love excellent food. I love creating it. I love eating it. I love looking at it. I love reading about it. I love searching for it. I love growing it. And I love sharing it with you and your family. Read more

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