Recipe courtesy of Jil La Marca
and
Bonnie Stoilkovich
Sweet Potato Fritters
- Level: Intermediate
- Yield: 24 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 55
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 17
- Sodium
- 61
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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.