Best Grilled Chops With Bourbon Glaze And Sweet Potato Fritters Recipes

Sweet Potato Fritters image

Provided by Food Network

Time 50m

Yield 24 fritters

Number Of Ingredients 10

Canola oil
1 large sweet potato (about 1 cup)
4 tablespoons melted salted butter
1 egg
1/4 cup bread crumbs
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)
1/2 cup fresh or thawed frozen corn
1 cup sour cream

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.

South African Sweet Potato Fritters image

Provided by Food Network

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 5

Peanut oil for frying
1 pound sweet potatoes, peeled
1/2 cup flour
1 egg, beaten
Salt and freshly ground black pepper, to taste

Steps:

Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees.
Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes. Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour.
Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot.

Sweet Potato Fritters image

Provided by Claire Robinson

Time 20m

Yield 18 to 24 fritters

Number Of Ingredients 6

Corn oil, for frying
1 cup mashed, roasted and peeled sweet potato
1 cup whole milk fresh ricotta
1/4 cup confectioners' sugar, plus more for dusting
Kosher salt and freshly cracked pepper
1/2 cup self-rising flour

Steps:

Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F.
In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined.
Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners' sugar and a pinch of salt. Arrange them on a serving dish and enjoy!
Cook's Note: Be sure to let the oil return to 365 degrees F between batches.