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    Sides: Sweet Potato Fritters


    Source of Recipe


    Bonnie Stoilkovich and Jil La Marca

    List of Ingredients




    Canola oil
    1 large sweet potato (about 1 cup)
    4 tablespoons melted salted butter
    1 egg
    1/4 cup bread crumbs
    2 tablespoons all-purpose flour
    Salt and freshly ground black pepper
    1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)
    1/2 cup fresh or thawed frozen corn
    1 cup sour cream

    Recipe



    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.

 

 

 

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