Yam Fritters

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I’m a fan of hot, crisp fritters—those hotcakes of potato, yams, or summer squash. It’s worth this little extra prep time to make a side that balances out a simple meal with orangy playfulness. Look ma! Only a handful of ingredients!

INGREDIENTS:  Serves 2-3Yam Fritters

  • yams, 2 medium, peeled and shredded
  • egg, 1
  • coconut oil, 1 TBS., divided
  • allspice, 1/4 tsp., or cinnamon, or nutmeg
  • salt, 1/2 tsp.
  • pepper, 1/8 tsp.

DIRECTIONS

  1. Peel and grate the yams and add to a mixing bowl.
  2. Warm the coconut oil enough to make it a liquid and add half to the bowl along with egg, allspice, salt, and pepper.
  3. Heat a large skillet to medium-low, (non-stick is a good choice.) Add the remaining coconut oil.
  4. Mix ingredients by hand until well combined.
  5. Divide mixture into six balls and lay in pan, then use a measuring cup to flatten slightly.
  6. Fry on medium-low heat (sugar in yams will scorch if too hot) for about 2-3 minutes and flip when bottom is golden. Continue to fry a couple minutes more.
  7. Serve warm.

GARNISH: Mince and top with scallion tops, chives, or thyme.

Pasta Lentica
Pasta Lentica Bowl topped with Yam Fritter [upper right]
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