~South African Sweet Potato Fritters~
Source of Recipe
Magazine
List of Ingredients
Peanut oil for frying
1 pound sweet potatoes -- peeled & cut in 1/2"
1/2 cup flour
1 egg -- beaten
Salt and freshly ground black pepper - to taste
Recipe
In a heavy saucepan or fryer, heat 2 inches of
oil to 375 degrees.
Grate the sweet potatoes into medium-sized bowl,
cover them with boiling water and let them stand
for 15 minutes. Drain off the water and slowly add
the flour, egg, salt and pepper, stirring to make
sure that they are well mixed. You should have a
thickish paste that will hold its shape when
picked up in a tablespoon. If the mixture is too
thick, add a bit of warm water. If it is too thin,
add a bit more flour.
Drop the mixture, a few tablespoons at a time,
into the hot oil and cook the fritters for 3 to 5
minutes, or until they float to the surface,
turning them once to make sure that they are
slightly browned on each side. Drain on absorbent
paper and serve hot.
Per serving: 209 calories, 3 gm protein, 26 gm
carbohydrates, 10 gm fat, 36 mg cholesterol,
1 gm saturated fat, 196 mg sodium
NOTES : (6 to 8 servings)
The sweet potato fritters that begin this night's
menu are a South African invention. They, like
variations of this dish throughout the continent,
combine the sweet potato, a New World tuber, with
an African culinary technique. One of the tricks
to great fritters is to use clean oil and to make
sure that the oil is hot enough before beginning.
These fritters can be accompanied by a spicy hot
sauce when served as an appetizer course.
Alternatively, they can be lightly dusted with
sugar and served as a dessert.
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