These fritters make a super simple breakfast snack and are easy to make a big batch. If you are used to having something sweet or full of carbs for breakfast and are transitioning to a Wahls or more Paleo diet, these fritters are a nice treat. They are slightly sweet from the white sweet potato so they will help you gradually lower your morning sweet tooth.
1 pound ground chicken (ground turkey works too)
1 pound white sweet potato, grated
1 small shallot, minced
2 tsp sea salt
1 1/2 tsp onion powder
1 tsp chopped fresh thyme
1/2 tsp garlic powder
Couple turns fresh pepper
Bacon fat coconut oil or olive oil for frying
- Heat oven to 350.
- Mix everything together in a large bowl.
- Form mixture into fritters and place on a plate or parchment lined baking sheet. It’s ok if some of the potato shreds stick out. They will get nice and crispy in the cooking.
- Heat a medium frying pan over medium high heat. Add fat to the pan and place 4 or 5 fritters into the hot pan, without crowding the pan. Let sizzle about 1 to 2 minutes, or until golden brown on the bottom, flip and brown on the other side.
- Remove fritters from then pan and put back on the baking sheet. Repeat frying until all fritters are cooked. You may need to add more fat in between each batch.
- Place the baking sheet containing all the fritters in the oven and bake for 15 minutes.
The oven step is because I find the potato isn’t all the way cooked from just frying in the pan, and if I leave it in the pan longer, they get too brown. You can skip this step if you are making these just to reheat later. Bake them for 20 minutes to reheat and test for doneness.
Reheat by adding a little fat into a frying pan and frying over really low heat for about 10 minutes. Keep the pan covered with a lid.