snack

Boniato and Garlic Fritters (Buñuelos de Boniato)

Name: Boniato and Garlic Fritters (Buñuelos de Boniato)
Ingredients: 99.9 g Sweet potato (Boniato/White flesh variety), peeled and finely grated; 83.8 g Egg white, lightly beaten; 8.3 g Chickpea flour (for binding); 4.6 g Olive oil (for light pan-frying)

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

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Ingredients(4)

Sweet potato (Boniato/White flesh variety), peeled and finely grated99.9 g

Egg white, lightly beaten83.8 g

Chickpea flour (for binding)8.3 g

Olive oil (for light pan-frying)4.6 g

Instructions

Squeeze the excess moisture from the grated sweet potato using a clean kitchen towel; this ensures a crisp texture.

In a mixing bowl, combine the grated sweet potato, chickpea flour, and beaten egg white. Season generously with sea salt, freshly cracked black pepper, and a pinch of ground cumin.

Heat a non-stick skillet over medium heat and lightly brush with the olive oil.

Drop tablespoon-sized dollops of the mixture into the pan, flattening them slightly with the back of a spatula to form thin, rustic cakes.

Pan-fry for 3-4 minutes per side until the edges turn golden brown and the center is tender and cooked through.

Serve immediately while hot, garnished with a tiny squeeze of fresh lime juice and a sprinkle of chopped cilantro to brighten the earthiness of the potato.