In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sweet potato-scallion fritters with apple-Brussels sprouts slaw

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 830 Calories/Serving

45 Minutes

Inspired by potato latkes, these fritters are crisp on the outside and moist in the middle. In our Sunbasket spin on the traditional sour cream and applesauce accompaniments, we pair them instead with yogurt and an earthy-sweet apple slaw. To make the fritters extra-crisp, squeeze the sweet potatoes as dry as possible, and be sure to allow the oil to reheat between batches.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1½ ounces pecans
1 pound sweet potatoes
3 scallions
2 pasture-raised organic eggs
Fritter spice blend (Cup4Cup gluten-free flour - coriander - sweet smoked paprika - sumac)
½ cup Greek yogurt
6 ounces Brussels sprouts
1 apple
2 tablespoons balsamic vinegar

Nutrition per serving

Calories 830, Total Fat 52g (67% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 690mg (30% DV), Total Carb. 76g (28% DV), Fiber 2g (7% DV), Protein 20g
Contains: Milk, Eggs, Tree Nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Toast the nuts

Heat the oven to 325ºF
On a sheet pan, spread the pecans in an even layer; cook in the oven until lightly toasted, 6 to 8 minutes. Transfer to a plate to cool; wipe out the sheet pan and leave the oven on for the fritters. While the pecans toast, prepare the fritters.

Prep the fritters

Trim the ends from the sweet potatoes; peel them and grate, using the coarse holes of a box grater.
Trim the root ends from the scallions; thinly slice the scallions crosswise.

In a colander, rinse the grated potatoes under cold water until the water runs clear, about 1 minute. Wrap the grated potatoes in a kitchen towel and squeeze dry. In a large bowl, combine the potatoes with the scallions, eggs, fritter spice blend, and 1 tablespoon of the yogurt. Season generously with salt and pepper. Mix well. If the mixture seems dry, stir in up to ¼ cup water, 1 tablespoon at a time, until just moist.

Cook the fritters

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches, spoon in the batter about ½ cup at a time, pressing lightly with the back of a spatula to make 3 to 4 fritters about 3 inches wide and about ¼ inch thick. Cook until brown and crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined sheet pan; keep warm in the oven while you cook the remaining fritters (makes 6 to 8 fritters total). While the fritters cook, prep the slaw.

Prep the salad

Trim the ends from the Brussels sprouts; cut the sprouts in half, then thinly slice.
Cut the apple into quarters; cut away the core and thinly slice the quarters crosswise.
Coarsely chop the pecans.

In a large bowl, combine the Brussels sprouts, apple, and pecans with the vinegar and 2 tablespoons of oil. Toss to coat. Season to taste with salt and pepper.

Serve

Transfer the fritters and slaw to individual plates. Top the fritters with the remaining yogurt and serve.

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