HARISSA SWEET POTATO FRITTERS
I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 217 calories, Fat 13g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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:
- 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
Provided by Claire Robinson
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.
SWEET POTATO FRITTERS (3 WW POINTS)
Another WW recipe that I've added to my collection. Serving size is SIX 2-inch fritters. Carb = 147, Fat = 2 g, Fiber = 2 g for a total of 3 WW points per serving. Prep time includes the time to cook the potato if using the oven. The cook time is the time it takes to "fry" the fritters.
Provided by Trixyinaz
Categories Yam/Sweet Potato
Time 1h2m
Yield 24 (2 inch) Fritters, 4 serving(s)
Number Of Ingredients 9
Steps:
- Either preheat oven to 425 degrees and bake the potatoes until done (about 45 minutes) or microwave them on high for 7 minutes each (or about 14 minutes together).
- Make sure to pierce the potatoes with a fork several times before baking or microwaving.
- Peel and discard the skins.
- Mash the potatoes using a potato masher.
- Whisk in the milk, egg yolk, sugar, ginger, salt, and cinnamon.
- Combine the flour and baking powder in a cup or small bowl.
- Using an electric mixer (medium speed), beat the egg white to soft peaks.
- Glently fold into the potato mixture.
- Sprinkle the flour mixture over the top and fold until smooth.
- Spray a nonstick skillet with nonstick spray (PAM); heat over medium heat.
- Drop the batter into the skillet by slightly round tablespoonsfuls, flattening them slightly to form 2 inch patties.
- Cook until golden and set, about 1-1/2 minutes per side.
- Transfer to a plate, cover losely and continue with the remaining mixture.
- Serve immediately.
Nutrition Facts : Calories 167.8, Fat 1.5, SaturatedFat 0.5, Cholesterol 53.6, Sodium 277.6, Carbohydrate 34.1, Fiber 3.7, Sugar 9.9, Protein 4.7
SWEET POTATO FRITTERS
This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Yam/Sweet Potato
Time 30m
Yield 18-24 fritters, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 168.4, Fat 7, SaturatedFat 3.9, Cholesterol 77.9, Sodium 356.3, Carbohydrate 21.2, Fiber 1.6, Sugar 4, Protein 5.2
SWEET POTATO FRITTERS
I discovered this recipe on the funkymunky.site I modified it slightly. Serve these hot with meat or fish stew..
Provided by PanNan
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.3, Fat 10.6, SaturatedFat 5.2, Cholesterol 201.3, Sodium 338.6, Carbohydrate 28, Fiber 4, Sugar 5.6, Protein 8.6
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