Sweet Potato Fritters With Yogurt Chive Dipping Sauce Recipe 465

SWEET POTATO FRITTERS WITH YOGURT CHIVE DIPPING SAUCE RECIPE - (4.6/5)

Sweet Potato Fritters with Yogurt Chive Dipping Sauce Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 16

Ingredients

FRITTERS:
1-pound sweet potatoes, peeled and cut into 1/2-inch pieces
1 egg
1/4 cup packed brown sugar
2 tablespoons butter
1 cup all-purpose flour
1/3 cup fine dry bread crumbs
2 teaspoons baking powder
1/4 teaspoon salt
vegetable oil for deep-fat frying
YOUGURT-CHIVE DIPPING SAUCE:
1 (6-ounce) carton plain low-fat yogurt
1 tablespoon snipped fresh chives
1 clove garlic, minced
salt to taste
ground black pepper to taste

Steps:

FRITTERS: In a covered large saucepan cook sweet potatoes in enough boiling water to cover for 12 to 15 minutes or until very tender. Drain and cool slightly. In a food processor combine sweet potatoes, egg, brown sugar, and butter. Cover and process until smooth. In small bowl stir together flour, bread crumbs, baking powder, and salt. Add flour mixture to sweet potato mixture. Cover and process just until combined. In a deep-fat fryer or large heavy saucepan heat 1 inch oil to 350°F. For each fritter, drop 1 tablespoon of batter into hot oil. Fry, a few at a time, about 2 minutes or until fritters are golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve warm with Yogurt-Chive Dipping Sauce. YOUGURT-CHIVE DIPPING SAUCE: In a small bowl combine yogurt, chives, and garlic. Season to taste with salt and ground black pepper.

SWEET POTATO FRIES WITH YOGURT CHIVE DIP RECIPE BY TASTY

Sweet Potato Fries With Yogurt Chive Dip Recipe by Tasty image

Here's what you need: sweet potato, olive oil, fresh rosemary, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper

Provided by Mercedes Sandoval

Categories Sides

Yield 1 serving

Number Of Ingredients 10

Ingredients

1 sweet potato
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Preheat oven to 425°F (220°C).
Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 to 25 minutes, flipping halfway through.
Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Enjoy!

Nutrition Facts : Calories 708 calories, Carbohydrate 90 grams, Fat 27 grams, Fiber 10 grams, Protein 27 grams, Sugar 48 grams

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

Ingredients

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

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In a covered large saucepan cook sweet potatoes in enough boiling water to cover for 12 to 15 minutes or until very tender. Drain and cool slightly. In a food processor combine sweet potatoes, egg, brown sugar, and butter. Cover and process until smooth. In small bowl stir together flour, bread crumbs, baking powder, and salt. Add flour mixture to sweet potato mixture. Cover and process just until combined.
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