1tbspall-purpose flour, gluten-free flour, or cassava flour
Himalayan sea saltto taste
cracked black pepper to taste
butter or oil for frying
Harissa Spiced Mayo
1tsphaarissa spiceor paste
Prep your salt block, remember do NOT start out on high heat. Start slow and low, build up as per the instructions in the article linked above. You want to cook over medium heat. (I use mine in the oven but it can also be done on the grill)
Mix egg and seasonings with shredded sweet potatoes
Using a kitchen brush, coat salt block with oil (if using an iron skillet melt butter till bubbly but not browning)
Drop small mounds of sweet potatoes by spoonfuls on the prepared salt block, flatten lightly, and cook till crisp, flip, cooking the second side till crisp.
Using a spatula, remove to a paper towel-lined plate while you mix the sauce.
In a small bowl, mix mayo and harissa spice till well blended.
Serve your crispy fritters with sour cream or greek yogurt instead of the harissa spiced mayo if desired.
I used gluten-free flour and it worked great. (Vegetable oil can be used in place of olive oil or butter but it is not my preferred type of oil!)If you like a little kick, use the optional chipotle powder.Use any variety of sweet potato, or blend of sweet potatoes.