Sweet Potato Fritters
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat the oven to 200°F
2
Line an oven-proof plate or baking sheet with paper towels
3
Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later
4
Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork
5
If the mixture looks too liquid, add more flour, 1 tablespoon at a time
6
(You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking
7
) Put 2 inches of oil in a large pot over medium heat
8
When the oil is hot, carefully drop spoonfuls of sweet potato into the pot
9
(Work in batches to avoid crowding the pot
10
) Cook turning them with tongs or a slotted spoon as necessary so they brown on all sides, until they’re cooked through, 5 to 7 minutes
11
Transfer the finished fritters to the paper towel–lined plate and put it in the oven to keep warm while you make the rest
12
Serve hot or at room temperature, with more salt and pepper if you like
13
Heat the oven to 200°F
14
Line an oven-proof plate or baking sheet with paper towels
15
Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later
16
Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork
17
If the mixture looks too liquid, add more flour, 1 tablespoon at a time
18
(You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking
19
) Put 2 inches of oil in a large pot over medium heat
20
When the oil is hot, carefully drop spoonfuls of sweet potato into the pot
21
(Work in batches to avoid crowding the pot
22
) Cook turning them with tongs or a slotted spoon as necessary so they brown on all sides, until they’re cooked through, 5 to 7 minutes
23
Transfer the finished fritters to the paper towel–lined plate and put it in the oven to keep warm while you make the rest
24
Serve hot or at room temperature, with more salt and pepper if you like
25
Cooks' Notes Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands
26
Heating Oil for Deep Frying: To use a thermometer for deep frying, clip it on the side of the pot and make sure the tiny hole that registers the temperature isn’t touching the pot
27
If you don’t have a thermometer, use a pinch of cornmeal or flour to test when the oil is ready for frying: It should sizzle immediately but not burn
28
Putting the Fritters in the Oil: To minimize splattering, hold one spoon close to the oil and scrape the batter into the oil with another spoon
29
Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle
30
Check inside—you should still be able to tell the sweet potatoes were grated
31
Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands
32
Heating Oil for Deep Frying: To use a thermometer for deep frying, clip it on the side of the pot and make sure the tiny hole that registers the temperature isn’t touching the pot
33
If you don’t have a thermometer, use a pinch of cornmeal or flour to test when the oil is ready for frying: It should sizzle immediately but not burn
34
Putting the Fritters in the Oil: To minimize splattering, hold one spoon close to the oil and scrape the batter into the oil with another spoon
35
Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle
36
Check inside—you should still be able to tell the sweet potatoes were grated