Sweet Potato and Fennel Fritters

The Ingredients

2 eggs

1 cup flour

4 fennel tops

1 sweet potato

pinch of salt

pinch of nutmeg

pinch of baking powder

1 1/2 cup of crushed flax seed

1/2 cup grapeseed oil

1/2 cup canola oil

First, bake sweet potato for 35 minutes. Set aside and let cool. When cool, remove skins- only now can it be worked with. I was lucky and had one left over in the fridge. Now, mash it to your heart's content! Place in a bowl- you will get to this later.

In another bowl, mix all dry ingredients. Slowly, mix them into the bowl with the mashed sweet potato. Cut your fennel tops and throw them in. Then, add the eggs and mix well. 

Batter

In a pot, mix grapeseed and canola oils. I chose these because they are mild in flavor and won't affect the final product. Plus, you can fry at a higher heat with them. 

Use a cold spoon to throw the batter into the oil (it should be bubbly). The fritters should only take a few minutes each- just make sure you flip them over to cook both sides thoroughly. Enjoy with a honey mustard sauce (spicy brown mustard, yellow mustard and honey). 

Final product! 

Served with roasted turnips and fried rice with salmon.