Sweet Potato Kale and Quinoa Fritters

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: November 12, 2013

So many Kale… so little time… root vegetables, pumpkins, sweet potatoes, all kinds of potatoes, carrots; an Autumn cornucopia is here and with it Thanksgiving. So gear up! I will be posting side dish appetizers, entrees, and everything with the potential of being on your Thanksgiving table… I think it’s great to add new dishes to the traditional menu, or revamp old recipes. And even if you are not a Thanksgiving celebration type, this seasonal produce is what you will enjoy preparing, whether it’s lunch, or dinner or a simple snak-petizer like this Sweet Potato Kale and Quinoa Fritters.

These little fritters are scrumptiously good. Loaded with vitamins and flavor, this little patties that have a crispy exterior and a soft creamy interior. The quinoa adds texture and a little crunch. Call them patties, fritters, creatures; you’re gonna love them. They taste equally good when they are warm or room temperature.
They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.

Sweet Potato Kale and Quinoa Fritters

Makes 18-20 / 2”mini patties or 6 / 3.5” side patties

1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa, you can use red quinoa if you prefer. Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped. I used Lacinto kale, a.k.a. Dinosaur Kale but, any flat kind kale will work.
2 eggs (vegan: substitute 2 tablespoons ground flaxseed + 3 tablespoons of water)
½ cup panko or any kind of plain breadcrumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

4-6 tablespoons grapeseed oil, peanut oil, or coconut oil to pan fry them.

*See note for an alternative cooking method on the bottom of the post…

For the dipping sauce:

¼ cup Greek yogurt
1 teaspoon freshly grated ginger
pinch of kosher salt
pinch of black pepper

In a small cup mix all ingredients and chill.

Hot sauce of your preference. I highly recommend Sriracha Sauce.

Directions:

1.-

Devein the Kale, make it into a tight roll and chop chiffonade style.

2.-

In a medium size bowl, place all ingredients and mix well.

3.-

In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.

4.-

Cool them on a rack.
Serve warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!

Enjoy!!!

*Note: Many people have asked me about baking these fritters. It never occurred to me to bake a fritter… So I made a batch and baked half and fried half to see the differences in flavor and texture. Here is the veredict:

Baked Version:

I Baked them at 375F on a sheet pan lined with parchment. I brushed each patty with some grape seed oil and baked for 15-20 minutes flipping them half way.

The results: Texture is more firm and they hold up more like a patty, where the inside is a little more dense. They do not remind me a fritter at all since they have no crispy outside texture.

Pan Fried:

Well you see the results, they really do not absorb a lot of oil, I love love the contrast in textures, crispy caramelized outside, and creamy less thight inside. For me this is fritter.

I like them both in their own category… but a fritter its a fritter!

5 from 1 vote