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.