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Sweet Potato and Parsnip Fritters
5 from 3 votes

Sweet Potato and Parsnip Fritters

Delicious gluten-free fritter recipe made with all nourishing ingredients.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 10 fritters
Calories: 89 kcal
Course: Side Dish, Appetizer
Cuisine: American

Ingredients

Fritters:
  • 1 medium sweet potato peeled and sliced
  • 1 medium parsnip peeled and sliced
  • 2 teaspoons mustard stone ground
  • 1/4 teaspoon salt sea salt
Crust:
  • 1/2 cup sunflower seeds roughly ground*
  • 1.5 tablespoons nutritional yeast
  • 1/2 teaspoon chipotle chili powder
Chipotle Guacamole
  • 1 avocado peeled and pitted, medium
  • 2 tablespoons lime juice fresh
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon salt sea salt

Instructions

Make the Fritters:
    Cup of Yum
  1. Add the sweet potato and parsnip to a large pot of boiling water. Lower the heat, cover, and cook until tender when poked with a fork, 10 to 12 minutes.
  2. Drain the parsnip and sweet potato in a colander and allow them to cool.
  3. Add the fritter ingredients to a food processor and pulse until the mixture comes together, but still has texture.
  4. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  5. Stir together the crust ingredients in a small bowl. Spread this mixture on a small plate for dipping the fritters.
  6. Take about 2 to 3 tablespoons of the sweet potato and parsnip mixture and form it into a patty. Dip the patty into the sunflower seed crust mixture, and press it into the patty. Place patty on the prepared baking sheet, and repeat for remaining fritter and crust mixture. See recipe note**
  7. Bake the fritters in the preheated oven for 25 minutes, carefully flipping half-way through.
Make the Guacamole:
  1. Add the ingredients for the guac to a small bowl and mash together until desired consistency is achieved (I like leaving mine chunky). Taste for flavor and add more sea salt if desired.
  2. Serve sweet potato and parsnip fritters with the guacamole and a side salad or slaw.

Notes

  • *I used my Magic Bullet to grind the sunflower seeds.
  • Magic Bullet
  • **The fritters will want to crumble in your hands and during the flipping process, so handle them with care. If you are not sensitive to eggs, you can whisk up 1 egg in a bowl and add it to the sweet potato and parsnip mixture to ensure the fritters hold together better.

Nutrition Information

Serving 1fritter (of 10) Calories 89kcal (4%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 5g (8%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 10 fritters

Amount Per Serving

Calories 89

% Daily Value*

Serving 1fritter (of 10)
Calories 89kcal 4%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 5g 8%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.