HARISSA SWEET POTATO FRITTERS

Harissa Sweet Potato Fritters image

I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 cups boiling water
3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)
2 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon seasoned salt
2 to 3 teaspoons harissa
1 small onion, grated
1/4 cup coconut oil
1/2 cup crumbled queso fresco
Optional: Sliced avocado, sliced tomato and minced fresh cilantro

Steps:

Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.

Nutrition Facts : Calories 217 calories, Fat 13g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.