Yield Serves 4-8 Number Of Ingredients 7 Steps:
Heat the oven to 200°F. Line an oven-proof plate or baking sheet with paper towels. Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later. Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork. If the mixture looks too liquid, add more flour, 1 tablespoon at a time. (You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking.) Put 2 inches of oil in a large pot over medium heat. When the oil is hot, carefully drop spoonfuls of sweet potato into the pot. (Work in batches to avoid crowding the pot.) 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. Transfer the finished fritters to the paper towel-lined plate and put it in the oven to keep warm while you make the rest. Serve hot or at room temperature, with more salt and pepper if you like. Cooks’ Notes Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands. 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. 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. 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. Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle. Check inside-you should still be able to tell the sweet potatoes were grated.
Time 20m Yield 18 to 24 fritters Number Of Ingredients 6 Steps:
Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F. In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined. Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners’ sugar and a pinch of salt. Arrange them on a serving dish and enjoy! Cook’s Note: Be sure to let the oil return to 365 degrees F between batches.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.
Time 40m Yield 9 Number Of Ingredients 8 Steps:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine shredded sweet potato, almond flour, onions, olive oil, salt, pepper, and turmeric in a bowl; stir until well combined. Scoop into 9 balls using a large cookie scoop and form into patties. Place patties into the air fryer basket making sure they are not touching. Spray tops with cooking spray. Cook in the preheated air fryer until fritters start to brown at the edges, 10 to 12 minutes. Flip fritters over, spray with cooking spray, and air fry an additional 6 to 8 minutes. Let rest for 1 minute before removing from the air fryer basket.
More about “sweet potato fritters recipes”
Time 30m Yield 16 Number Of Ingredients 12 Steps:
Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.
