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Makes
25 to 30 hors d'ouevre-size fritters
Author Notes
This recipe, a basic sweet potato fritter from The New Moosewood Cookbook, is a breeze to throw together, especially if you are comfortable making fritters of any kind. A food processor fitted with the shredder attachment makes for light work of the sweet potato-and-onion grating process, though a box grater works just as well, too. Topped with caviar and crème fraîche as featured here, these crispy bites make a festive hors d'oeuvre, but larger fritters on their own or topped with a fried egg are equally delicious. The batter can be made ahead and stored in the fridge for up to 4 days. Before I fry all of the fritters, I like to test one for seasoning in a small skillet, then make adjustments accordingly. —Alexandra Stafford
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Ingredients
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4 cups
coarsely grated sweet potatoes
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1/2 cup
grated onion
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3 to 4 tablespoons
fresh squeezed lemon juice
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Freshly ground pepper, to taste
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4
eggs, beaten
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1/3 cup
flour
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Neutral oil, such as canola or grapeseed, for frying
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crème fraîche, sour cream, yogurt, or apple sauce for serving
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Caviar for serving (optional)
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Fresh chives, minced, for sprinkling
Directions
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Combine sweet potatoes, onion, lemon, salt, pepper, eggs, and flour.
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Heat a medium-sized skillet over medium heat. (See note above re: making a test fritter before frying up the entire batch.) Add enough oil to coat the bottom surface. Using a tablespoon, scoop out mounded spoonfuls of the batter and drop into the pan. The batter should sizzle upon contact. Cook until golden and crisp, flip -- I use a fork -- and cook until the second size is golden and crisp. For me, it often takes one round to get the timing and temperature right. Transfer fritters to a baking sheet or cooling rack and repeat with remaining batter. Add more oil as needed.
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Let cool briefly before adding crème fraîche (it will melt!) and caviar. Arrange on platter sprinkle and sprinkle with chives.
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