Sweet Potato Fritters With Mint And Coconut Chutney Recipes
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 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
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