Sweet Potato And Parsnip Fritters Recipe

Delicious gluten-free fritter recipe made with all nourishing ingredients. 

 – ▢1 medium sweet potato, peeled and sliced – ▢1 medium parsnip, peeled and sliced – ▢2 teaspoons stone ground mustard – ▢1/4 teaspoon sea salt


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 –▢– 1/2 cup sunflower seeds, roughly ground* – ▢1.5 tablespoons nutritional yeast – ▢1/2 teaspoon chipotle chili powder


 ▢– 1 medium avocado, peeled and pitted – ▢2 tablespoons fresh lime juice – ▢1/2 teaspoon chipotle chili powder – ▢1/4 teaspoon sea salt

Chipotle Guacamole:   

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Step 1

Add the sweet potato and parsnip to a large pot of boiling water. Lower the heat, cover, and cook until tender when poked with a fork, 10 to 12 minutes.


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Step 2

Drain the parsnip and sweet potato in a colander and allow them to cool.

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Step 3

 Add the fritter ingredients to a food processor and pulse until the mixture comes together, but still has texture.

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Step 4

 Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

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Step 5

Stir together the crust ingredients in a small bowl. Spread this mixture on a small plate for dipping the fritters.

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Step 6

Take about 2 to 3 tablespoons of the sweet potato and parsnip mixture and form it into a patty. Dip the patty into the sunflower seed crust mixture, and press it into the patty.  

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Step 7

Place patty on the prepared baking sheet, and repeat for remaining fritter and crust mixture. See recipe note** 

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Step 8

Bake the fritters in the preheated oven for 25 minutes, carefully flipping half-way through.

Also See

Balsamic-ginger Grilled Portobello Mushrooms Recipe