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.
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Allan Mushimbei
[email protected]These fritters are a great party food. They're easy to make ahead of time and can be served hot or cold.
Jacqueline Beynon
[email protected]I love that these fritters are gluten-free. They're a delicious and healthy snack that I can feel good about eating.
Dipak Rawat
[email protected]These fritters are a great way to get kids to eat their vegetables.
Daniel Blevins 606
[email protected]I thought these fritters were just okay. They were a bit bland and didn't have much flavor.
Farhan Mustafa
[email protected]The recipe was a bit confusing, and the fritters didn't turn out as well as I hoped.
Gaming Prince
[email protected]These fritters were a bit too oily for my taste.
Veronica Muzumara
[email protected]I'm not a huge fan of sweet potatoes, but these fritters were really good. The flavor was subtle and the texture was perfect.
UB Jutt
[email protected]These fritters are a great way to use up leftover sweet potatoes. They're also a healthy and tasty snack.
Rajesh Saha
[email protected]I added a bit of extra spice to the batter, and they were delicious!
Ethen Ethen
[email protected]The recipe was easy to follow and the fritters turned out perfectly. I will definitely be making these again.
lopang edward
[email protected]I've made these fritters several times now, and they're always a crowd-pleaser.
KingHashBrown
[email protected]These sweet potato fritters were a hit at my last party! They were crispy on the outside and fluffy on the inside, and the flavor was amazing.