Sweet Potato Fritters 3 Ww Points Food

SWEET POTATO FRITTERS

Steps:

• Mix together potatoes, butter, egg yolks, and milk.
• Mix and sift flour, baking powder, sugar, and salt; stir into potato mixture.
• Fold in stiffly beaten egg whites,.
• Drop by spoonfuls into hot deep oil and fry for 2-4 minutes until golden brown.
• Drain on absorbant paper. Serve hot.

SWEET POTATO FRITTERS

Steps:

• 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.

SWEET POTATO FRITTERS

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.

SWEET POTATO FRITTERS

Steps:

• Peel and boil sweet potatoes until tender. Mash them well.
• Beat eggs and add them to the sweet potatoes along with the flour, butter, salt, and enough water or milk to thin the consistency into a soft dough.
• Shape mixture into flat round cakes, dip first in the beaten eggs, and then coat with the breadcrumbs.
• Fry in hot oil until golden brown.
• Drain well and serve hot.

SWEET POTATO FRITTERS

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.