Cottage Cheese Sweet Potato Fritters with Avocado Cottage Cheese Crema
25 mins prepServes 4
Time for a Better Break with these sweet potato fritters with avocado cottage cheese crema, made higher protein with @breakstones! These are the ultimate Brittany breakfast with sweet potatoes, cottage cheese, avocado, and eggs.
1. In a blender or food processor, combine all ingredients for the avocado cottage cheese crema and blend until well combined. Set aside in the fridge until ready to serve.
2. In a large mixing bowl, combine all ingredients for the fritters (besides the oil) and mix until well combined.
3. On the stovetop, pour oil in a wide-rimmed skillet until it reaches about 1” in height. Preheat oil on medium-high heat; you can test a small amount of fritter batter to see if it will sizzle to check if it’s ready.
4. Carefully spoon about 1/4 cup fritter mixture into the oil and flatten into a round shape; you want the fritter to be about 1/2” thick. Do not overcrowd the pan to make sure they get crispy! After about 3-4 minutes, or until the fritter is golden brown on one side, flip over and cook on the other side, another 3-4 minutes. Drain each fritter on a wire rack with a baking sheet underneath or on a plate lined with paper towels to absorb excess oil. Sprinkle with salt as soon as they leave the oil. Repeat until you’re finished with the fritter mixture.
5. Serve fritters alongside crema, or top with fried or poached eggs for more protein!
