In every city, there is a food institute. In Tel Aviv, one of those institutes is called ORNA & ELLA. It’s not a very fancy place but it has the scent of Europe, and it’s located in one of the hippest streets of the city, Shenkin Street. The restaurant has been there for as long as I can remember, and inside you can find celebrities sitting next to tourist looking in maps and tourist brochures. People can stop over for a glass of wine or a cup of coffee, and you can always find the most interesting and surprising dishes there.One of the most famous dishes on the menu is the vegan sweet potato fritters. These sweet potato fritters are so delicious! I use to go nuts for them, waiting for a good reason to stop over and have them for brunch, lunch or dinner. Thank god, Orna & Ella published a book with the recipe. Now I can make these at home whenever the mood strikes, and let me tell you strikes quite often.If you are vegan looking for delicious fritters, this recipe is going to take over your kitchen in the next few weeks. If you’re not vegan, let me tell you that the vegan sweet potato fritters can be a great appetizer or a nice base for canapes.

Vegan Sweet Potato Fritters

This recipe is based on Orna & Ella Cook Book. You can keep fritters in the refrigerator for up to 4 days, and heat in an oven that was preheated to 400F/200C for 5-7 min.

Course Vegan

Servings 25

Ingredients

3.7 lbs/1.7 kg sweet potatoes peeled and cut crosswise (2 inch/5 cm width each)
21 ml soy sauce
6.7 oz/190 gr flour
1 tsp salt
1 tsp sugar
Olive oil for frying

Instructions

Boil sweet potatoes in a big pot, until tender, 20 to 30 minutes.
Pour the cooked sweet potatoes into a strainer, and let rest until there is no more liquid in the sweet potatoes, and they reach room temperature.
Pour the sweet potatoes into a large bowl. Mash the sweet potatoes using a fork.
Add flour, soy sauce, sugar, and salt to the potatoes. Mix together.
Transfer batter into a piping bag with a round 1 inch/2 cm tip.
Heat some olive oil in a large skillet over medium-high heat.
Pipe 1.5 inch/4 cm discs into the skillet, fry for 3-5 minutes on each side.