Sweet Potato Fritters
|Zucchini||1 Small, coarsely grated to make 1 cup|
|Apple||1⁄2 Medium, peeled, cored, and coarsely grated to make 1/2 cup|
|Sweet potato||4 Ounce, peeled and coarsely grated to make 3/4 cup (1 Small)|
|Grated onion||1 Tablespoon|
|Quisine bake mix||4 Tablespoon (Atkins Quick)|
|Vegetable oil||3 Tablespoon, divided|
1. Place zucchini and apple on a triple layer of paper towels. Cover with more towels and press down to squeeze out all excess moisture. Transfer to a bowl and add sweet potato, onion, eggs, 3 tablespoons of the bake mix, and salt. If mixture seems runny, add more bake mix as needed.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Spoon batter by rounded tablespoons into skillet, flattening each with back of spoon into a 3-inch patty. Cook until deep golden brown, about 3 minutes per side. Transfertoaplateand cover loosely with foil to keep warm. Repeat with remaining mixture and oil to make 16 fritters.