Sweet-Potato Fritters
These fritters were very tasty. Made these fritters for dinner the other day, I added 1 chopped scallions and 1 small fresh red chili pepper and also made a chipotle chili and toasted cumin sour cream dip to accompany the fritters, yum!
Yield
6 servingsPrep
25 minCook
8 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sweet potatoes, or yams
peeled, coarsely shredded |
|
| 1 | small |
onions
coarsely shredded |
|
| 3 | large |
eggs
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sweet potatoes, or yams
peeled, coarsely shredded |
|
| 1 | small |
onions
coarsely shredded |
|
| 3 | large |
eggs
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.
In bowl, whisk eggs, flour, ½ teaspoon salt and ¼ teaspoon pepper until smooth.
In large nonstick skillet, heat ¼ cup oil over medium-high heat.
Add vegetables to batter; mix.
Spoon mixture into skillet, allowing heaping 1 tablespoon for each fritter; with back of spoon, flatten slightly.
Fry, six fritters at a time, 4 minutes.
Turn; cook 2 to 4 minutes.
Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.
