Tuesday, March 15, 2016
Sweet Potato Fritters
1 lb sweet potatoes (about 2½ C)
¼ C brown sugar
2 T butter
1 C flour
¼ C fine dry bread crumbs
2 tsp baking powder
¼ tsp salt
vegetable oil for deep frying
Peel sweet potatoes, cut into ½" pieces. Boil in large stockpot 12-15 minutes until very tender. Drain; cool slightly. Combine sweet potatoes, egg, and brown sugar, blending until smooth. (Using a food processor makes this quick and easy, but it's not necessary.)
In separate bowl, combine flour bread crumbs, baking powder and salt. Add to sweet potato mixture, blending until just combined.
In a large heavy saucepan, heat 1" oil to 350˚. Drop batter by heaping tablespoons into hot oil. Fry in batches about 2 minutes, turning once, or until fritters are golden. Remove with a slotted spoon; drain on paper towels.
These are tasty as a savory appetizer or side dish (serve with a yogurt-garlic-chive dipping sauce*), or dust with powdered sugar for a beignet/doughnut-like bite of sweet.
* 6 oz of yogurt with a tablespoon of minced fresh chives and clove of garlic