I recently made a sweet potato and chickpea stew for dinner and absolutely loved it. I had some leftovers and realized they would be perfect for brunch fritters! Even veggie-haters will love this crunchy exterior, moist interior fritters.
I also recommend serving these with some sour cream and chives or green onions. It also pairs beautifully with a cucumber yogurt sauce like tzatziki.
1 large egg
1 tbsp chopped green onions
3/4 cup vegetable oil for pan frying
1) Start by making your sweet potato and chickpea stew.
2) In a bowl, combine your stew, white flour, lentil flour, egg, and chopped green onions. If your stew was on the liquidy side, you may need to add more flour. Add one extra tablespoon of white flour then lentil flour until your mixture holds together like a meatball.
3) Heat up the vegetable oil in wide skillet for frying.
4) Use an ice cream scooper to form evenly shaped balls. Add the balls to the oil and use the back of a spoon to flatten the balls so that they are 1 inch thick disks. Dip the back of your spoon into the oil to prevent sticking.
5) Pan fry the fritters until they are golden and crispy. Flip onto the other side and repeat. Overcrowding your pan will make it harder to crisp up the fritters, so make sure you give each one enough room.
6) Set the cooked fritters onto some paper towels while you pan fry the rest.
7) Garnish with sour cream and green onions or cucumber yogurt.
These would taste really good as pita sandwich fillers.
You can swap the vegetable oil with avocado oil.
If you have extra fritters, you can reheat them easily by toasting them.
If you can't find lentil flour or garbanzo bean flour, just use regular flour.