Delight your senses with the tantalizing flavors of sweet potato and fruity fritters, a culinary masterpiece that combines the delectable sweetness of sweet potatoes with the vibrant flavors of fresh fruits. This delectable treat, often enjoyed as a breakfast or brunch item, offers a perfect balance of soft and crispy textures, making it a delightful experience with every bite. Embark on a culinary journey as we explore the enticing world of sweet potato and fruity fritters, discovering the best recipe that will tantalize your taste buds and leave you craving for more.
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SWEET POTATO AND FRUITY FRITTER
These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast!
Provided by I Love to Eat
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.2 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 148 mg, Sugar 6.7 g
SWEET POTATO FRITTERS
Steps:
- 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.
SWEET POTATO FRITTERS
Steps:
- Heat the oven to 200°F. Line an oven-proof plate or baking sheet with paper towels. Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later.
- Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork. If the mixture looks too liquid, add more flour, 1 tablespoon at a time. (You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking.)
- Put 2 inches of oil in a large pot over medium heat. When the oil is hot, carefully drop spoonfuls of sweet potato into the pot. (Work in batches to avoid crowding the pot.)
- Cook turning them with tongs or a slotted spoon as necessary so they brown on all sides, until they're cooked through, 5 to 7 minutes. Transfer the finished fritters to the paper towel-lined plate and put it in the oven to keep warm while you make the rest. Serve hot or at room temperature, with more salt and pepper if you like.
- Cooks' Notes
- Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands.
- Heating Oil for Deep Frying: To use a thermometer for deep frying, clip it on the side of the pot and make sure the tiny hole that registers the temperature isn't touching the pot. If you don't have a thermometer, use a pinch of cornmeal or flour to test when the oil is ready for frying: It should sizzle immediately but not burn.
- Putting the Fritters in the Oil: To minimize splattering, hold one spoon close to the oil and scrape the batter into the oil with another spoon.
- Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle. Check inside-you should still be able to tell the sweet potatoes were grated.
SWEET POTATO AND FRUITY FRITTER
These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast!
Provided by I Love to Eat
Categories Sweet Potato Side Dishes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.2 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 148 mg, Sugar 6.7 g
Tips:
- To make sure the fritters are cooked evenly, make sure the oil is hot enough before adding the batter. The ideal temperature for frying is between 350°F and 375°F.
- Don't overcrowd the pan when frying the fritters. This will cause the oil temperature to drop, resulting in soggy fritters.
- Use a slotted spoon to carefully flip the fritters halfway through cooking. This will help them cook evenly and prevent them from sticking to the pan.
- Once the fritters are golden brown and crispy, remove them from the oil and drain them on paper towels to remove any excess oil.
- Serve the fritters warm, dusted with powdered sugar or cinnamon sugar, and accompanied by your favorite dipping sauce, such as maple syrup, honey, or fruit compote.
Conclusion:
These sweet potato and fruity fritters are a delicious and easy-to-make snack or breakfast item. They are perfect for using up leftover sweet potatoes, and they can be customized with a variety of different fruits and spices. So next time you're looking for a sweet treat, give these fritters a try!
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