Sweet Potato Fritters
Source of Recipe
McCall's Magazine
List of Ingredients
1 pound peeled sweet potatoes -- coarsely shredded
3 large eggs
3 tablespoons whole wheat flour
1 small onion -- coarsely shredded
1/2 teaspoon salt
1/4 teaspoon pepper
peanut or olive oil -- for frying
Recipe
1. Spread potatoes and onion on a clean dish towel or strong
paper towel; roll up, twisting towel to extract excess
moisture from vegetables.
2. In a bowl whisk eggs, flour, salt and pepper until
smooth.
3. In a large nonstick skillet, heat about 1/4 cup oil over
medium heat.
4. Mix the sweet potatoes and onion with the batter.
5. Spoon the mixture into the skillet, allowing a heaping
tablespoon for each fritter. Flatten slightly with the back
of a spoon.
6. Fry, four to six fritters at a time for 4 minutes. Turn
over and cook 2-4 minutes. Drain on paper towels; keep warm
while frying remaining fritters, adding more oil if
necessary.
Garnish with chopped green onion if desired. Serves 6-8
Haven't tried buckwheat flour in this, but it might make a
lovely, nutty variation on the above recipe. If you try it
you may need to use some gluten, or ww semolina pastry flour
to make the binder, using partly buckwheat flour and partly
the other flour. I would try 2 tablespoons buckwheat flour
and 1 tablespoon ww semolina, or 2 tablespoons buckwheat
flour and 1 tablespoon gluten.
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