A Bushel of Brooks

A Bushel of Brooks
Us as we are ...

Monday, February 17, 2014

Sweet Potato Carrot Fritters

We're working on expanding our dinners AND little boy palates over in this house. And working to continuously improve the quality of food that we're serving. More real food and less packaged food when possible.

So, I've looked for new ideas and different things that would seem to please all the people in this home - little to big. And stumbled upon this recipe for baked fritters that looked good (good as in little people could try them, and Eli would probably not turn his nose up either!). We're super into carrots over in this house right now, and so I figured that I could sub ingredients around a bit and be successful.

And we were! The boys tried them - weren't quite sold on them, but Eli and I both liked them. And I think with a little more effort, at least Reuben will eat them. Matthias kept calling them pizza while I was making it, so I was hoping that he would really dive in, but he was a bit suspicious once it was on his plate = ) Jonah and Matthias are notoriously picky ... and we're really hoping with A LOT of sticking to our guns over this next year, we'll see some improvement in this area.

Shredded up and ready to go!
Anyway, picky boys or not, it will still be a recipe that we make again in the Brooks Household! Mine didn't come up soggy at all, and I am thinking that it because of taking out the zucchini - which often has lots of moisture that comes out when cooking with it. I was definitely happy with the results.

Sweet Potato Carrot Fritters

1 large Sweet Potato - shredded
3-4 large Carrots - shredded
1/2 Russet Potato - shredded
1/4 c. flour
2 tsp. Chipotle Powder
1 tsp. Garlic Salt
3 T. Butter - melted
2 eggs

*Combine shredded potatoes and carrots in a large bowl with the flour. Whisk eggs into melted butter and then stir in spices. Gently mix egg mixture into veggies. Scoop into six large patties on parchment paper/foil/etc (greased if using foil) and flatten with a fork. Bake at 375 degrees for 30 min, flipping over halfway through. We served with spicy mustard as suggested by the original recipe, which was delicious!


No comments:

Post a Comment