Ingredients
- Canola oil
- 1 large sweet potato (about 1 cup)
- 4 tablespoons melted salted butter
- 1 egg
- 1/4 cup bread crumbs
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)
- 1/2 cup fresh or thawed frozen corn
- 1 cup sour cream
Directions
In a shallow pan, heat oil to 350 degrees F.
Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By 05 Lady Low Rider
Ft. Myers Beach, FL
on May 20, 2011
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So here's the scoop - I used my left over sweet potato casserole and had roasted corn on the cob on the grill. This was a foodgasim! I accompanied it with a honey mustard horseradish sauce. Enjoy!
By tpm51687_12664255
hingham, 61
on February 16, 2010
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hey ladies and gents, I cook for a living and figured I would share my take on it. As some one was saying earlier the recipe could use something to give it a little extra something so I do mine with shredded raw sweet potatoes, chopped pecans, and make a dijon mustard dressing that contains, salt pepper, garlic, white wine vinegar, lemon and lime juice. Then add eggs to bind together and dread in flour when shaped. I make a minted apple yogurt to drizzle on top. Goes great served cold on a bed of mesclun mix where I work. hope you enjoy!
By romans1017_6812975
Alta Loma, CA
on December 21, 2009
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I've been making these for years! I saw it on Sara's Secrets many years ago, and my family & friends have come to expect them. Their delicious, colorful and easy. They really look festive, but they taste even better. I miss Sara!
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