Tuesday, January 12, 2016

Sweet Potato Fritters with Sriracha Mayo

 
Kathleen made these with some fresh sweet potatoes we had in the pantry.  See the changes we made in bold.  Very good and reheats well.
Sweet Potato Fritters with Sriracha Mayo
http://www.ciaochowbambina.com
 

2 large sweet potatoes (1 lb.), coarsely grated and dried with a paper towel
2 eggs, scrambled
½ cup flour
½ cup Panko breadcrumbs We used regular breadcrumbs
½ tsp. ground cinnamon
½ tsp. kosher salt
Olive Oil for frying
3 Tbsp. mayonnaise We used Sour Cream instead
1 Tbsp. Sriracha sauce

In a large bowl combine sweet potato, eggs, flour, bread crumbs, cinnamon and salt.
Mix well.

Let mixture rest for about 10 minutes.

In the meantime prepare the Sriracha Mayo. Combine the mayo and hot sauce, stirring completely. Set aside.

In a medium skillet, heat 2 - 3 Tbsp. olive oil over medium heat.

Scoop enough potato mixture to fit in the palm of your hand, about ⅛ cup.

Roll like a meatball then flatten and form into a small pancake shape.
Gently deliver pancake to the oil.

Sauté for about 5 minutes until cooked through and golden brown, turning once.
Remove to a paper towel lined plate.

Keep warm in a low oven.

Add more oil to the pan as needed.

When all the batter is cooked, place fritters on a serving platter and serve with Sriracha Mayo.
 

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