Yesterday for lunch we made sweet potato fritters. I had never thought of doing that before, even though I've often made regular potato fritters or pancakes (pommes paillasson in French).
It's very simple to do, especially if you can grate the sweet potato using a food processor. You need about a pound of grated sweet potato flesh. I peeled one good-sized patate douce that weighed just over a pound.
To the grated patate, add half a cup of flour, half a cup of bread crumbs (panko is good), and two eggs. Season the mixture with, say, cinnamon, or cumin, a little cayenne pepper, or whatever you like. Mix it all together well and let it rest for about 15 minutes.
Then form balls with the mixture and flatten them into little pancakes. Fry the cakes in a non-stick pan with a little butter or oil for about 5 minutes, turning them once during the cooking. Serve them with a simple yogurt-sriracha sauce if you want.
A practical note: don't be tempted to drain the cooked fritters on paper towels — they will stick to the paper! Because of its sugar content, the fried sweet potato caramelizes and gets sticky.
Never heard of sweet potato fritters, never too late. Sounds good.
ReplyDeleteI'm finding sweet potatoes in all the supermarkets these days, imported from the U.S., South Africa, or Morocco.
DeleteThose look great. We sometimes get sweet potato fries at a local restaurant that does them nicely. Yumm :)
ReplyDeleteWalt and I have a vivid memory of the best sweet potato fries ever in a waterfront restaurant in Beaufort, N.C. — 12 years ago!
DeleteDoes the sriracha cut the sweetness? I find sweet potatoes are sometime cloying.
ReplyDeleteI passed on to some other writer pals the link for the blog on British and American English. It was good for quite an extended discussion. :-)
I seasoned the sweet potato mixture with cumin, cayenne pepper, and fenugreek. That cuts or complements the sweetness, as does the yogurt/sriracha sauce (three parts plain yogurt to one part sriracha).
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