Sweet Potato Sourdough Fritters Food

SWEET POTATO SOURDOUGH FRITTERS

Steps:

• In a medium bowl, stir together flour, baking soda, salt, sugar, cinnamon and milk powder: set aside.
• In a large bowl, beat eggs. Stir in sourdough starter abd sweetpotato. Stir in flour mixture until just moistened; set aside.
• Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
• Carefully drop batter by small Tablespoons full into hot oil. Fry 2 to 3 minutes on each side or til golden brown, turning once. Drain on paper towels. Sprinkle with cinnamon sugar. Serve hot with honey and butter if desired.

SWEET POTATO DISCS

Steps:

• Preheat oven to 400°F.
• Slice sweet potato into 1/4 inch discs.
• spray baking dish with Pam or baking spray.
• melt butter.
• whisk together butter, honey, cinnamon and lime juice in a large bowl.
• Toss potato slices with mixture reserving any left over mixture.
• Bake potato discs for 20-25 depending on how thick the discs.
• Top baked discs with a little excess sauce mixture and 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:

• 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.

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 (3 WW POINTS)

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.

SWEET POTATO FRITTERS

Steps:

• Wash potatoes very well and peel.
• Cut into thin rounds (not to thin not to thick).
• Mix water and salt.
• Dip potatoes in water.
• In medium pan, fry potatoes on medium heat until fork goes in easily.
• Serve!

SWEET POTATO FRITTERS

Steps:

• Heat about 3 inches of oil in a deep heavy pot to 365 degrees Fahrenheit.
• In a large bowl combine the mashed sweet potato, ricotta cheese, sugar, koasher salt and pepper with a hand mixer until smooth.
• Fold in the flour, a little at a time, until combined.
• Working in batches to avoid crowding the pot, drop heaping teaspoons of the batter into the hot oil.
• Fry until golden brown, turning to brown evenly, about 1 to 2 minutes. Drain on paper towels.
• Dust with powder sugar and a pinch of salt.
• Arrange them on a serving dish and enjoy!
• Be sure to let the oil return to 365 degrees F between batches.