Recipe courtesy of Jil La Marca and Bonnie Stoilkovich
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Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
24 fritters
Level:
Intermediate
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
24 fritters
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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