Sweet Potato Fritters
Try these simple, two-ingredient sweet potato fritters! They fall under the category of a phase 2 texture, making them a great way to increase the textural difficulty of sweet potato for your baby as they work through the Texture Timeline™!
Equipment
- cheese grater
- Vegetable peeler
- large bowl
- medium skillet
Ingredients
- 1 small-medium sweet potato (about 1 cup, grated)
- 1 large egg
- 2 tbsp avocado or olive oil (for pan frying)
Instructions
- Place a washed sweet potato onto a cutting board, then use a vegetable peeler or a sharp knife to remove the outer skin.
- Grate the sweet potato using a cheese grater, then transfer it into a large bowl.
- Feel free to add spices of your choice to the grated sweet potato (garlic, powder, onion powder, cumin, paprika, dill, pepper, etc.). Just be sure not to add salt for babies under 1 year of age. Toss the mixture so that the spices are evenly distributed.
- Crack an egg into a bowl and whisk it. Then, add the whisked egg to the grated sweet potato mixture. Stir the mixture until it is well combined.
- Add 2 tbsp of oil to a skillet over medium-low heat, then drop ¼ cup dollops of the sweet potato mixture onto the skillet. Cook until soft and lightly browned on the outside (this will take about 5 minutes on each side).
- Allow the sweet potato fritters to cool, then serve them to your baby whole or cut into strips (about 1-2 inches wide and 3 inches long) for your baby to pick up and hold using their palmar grasp. Alternatively, if your baby has their pincer grasp, you can cut the fritters into bite-sized pieces about ½-1 inch in size.
Tried this recipe?Let us know how it was!