Sweet Potato Fritters Food

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.

HARISSA SWEET POTATO FRITTERS

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.

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.

CURRIED SWEET POTATO FRITTERS

Steps:

• Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
• Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
• Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.

SWEET POTATO FRITTERS (VEGAN, GLUTEN FREE)

Steps:

• Peel and finely grate the sweet potato.Combine it with the rest of the ingredients (not the oil) and stir using a fork. Stir until all the ingredients have been thoroughly incorporated and the mixture is sticky.
• Form small balls (use approx. 1.5 tbsp of the batter for each fritter) then flatten to form round cakes (approx. ½ inch thick).
• Using a non-stick pan heat up 1-1.5 tbsp of oil and fry the fritters over a medium-high heat for about 2 minutes on each side or until nicely browned. Add a little more oil after turning them over.
• Remove from the heat and serve immediately.

SWEET POTATO FRITTERS

Steps:

• Grate the peeled sweet potato and place into a large bowl.
• Add the crushed garlic, onion flakes, grated zucchini, tasty cheese, parmesan cheese to the bowl with the grated sweet potato and add the self raising flour before stirring well to combine.
• Beat the eggs in a small bowl lightly with a fork and add salt and pepper to taste. Add the eggs along with 1/4 cup of water to the bowl with the sweet potato mixture and stir. Gradually add the extra water and stir until you have a thick batter - please note you may not need all of the water depending on the size/water content of the sweet potato and zucchini that you used.
• Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a 1/4 measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between 1/2cm - 1cm thick. You should be able to fit approximately six fritters (or even more depending on the size of your pan) into your frying pan.
• Cook the Sweet Potato Fritters for 5 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all the fritters have been cooked.

AUNTIE MARY'S SWEET POTATO FRITTERS

Steps:

• Mix sweet potatoes and carrots together in a large bowl. Form into small balls and flatten into patties.
• Heat oil in a large skillet over medium-high heat. Fry patties in hot oil until golden brown, about 1 minute per side. Drain on paper towels; allow to cool slightly, about 5 minutes. Season with salt and pepper.

SWEET-POTATO FRITTERS

Steps:

• Preheat oven to 350°F. Pierce potato with fork. Cook in microwave on high until tender, about 6 minutes per side. Spoon enough cooked potato from skin into 1-cup measure to fill. Transfer 1 cup potato to medium bowl; add butter and mash well. Mix in sugar, mint, salt and cinnamon, then egg. Whisk flour, breadcrumbs and baking powder into potato mixture to make dough.
• Pour enough oil into heavy medium saucepan to reach depth of 1 inch; heat oil to 325°F. Working in batches, drop dough by heaping teaspoonfuls into oil. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Using slotted spoon, transfer fritters to baking sheet; place in oven to keep warm. Repeat with remaining batter. Serve fritters hot with Yogurt-Mint Dip.

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:

• 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.