SWEET POTATO FRITTERS
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.
ZUCCHINI, POTATO AND HERB FRITTERS
Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter.
Provided by bluemoon downunder
Categories Potato
Time 30m
Yield 34 fritters, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.
- Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.
- Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8.
- Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.
- Combine the yoghurt and extra mint.
- Serve the fritters immediately with the yoghurt and mint topping.
Nutrition Facts : Calories 155.4, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 182.8, Carbohydrate 26.3, Fiber 3.4, Sugar 3.3, Protein 7.2
POTATO FRITTERS
Sliced potatoes deep fried in a spicy gram flour batter
Provided by shafiqkhan
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Put oil on to heat
- Sift gram flour in a bowl, add the red chilli powder, garam masala, cumin and salt. Mix well, add water to make a medium consistency and stir again
- Peel potatoes and slice thinly lengthways
- Dip each slice of potato into batter, coating it evenly and place into the hot oil carefully.
- Cook until golden brown, serve with mint yoghurt. This is a snack which can be eaten on its own :)
BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Provided by Madhur Jaffrey
Categories Diwali Fritter snack Potato Chickpea Cumin Spice Chile Pepper Rice Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield Makes 16 bondas
Number Of Ingredients 20
Steps:
- Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
- Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
- Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
- Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
- Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
- Serve while still crisp and hot.
SWEET POTATO FRITTERS
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.
BUTTER-SEARED POTATO FRITTERS
Wanted to find a way to use leftover mashed potatoes, read a few recipes and then made this one up. It was delicious!
Provided by JeannaLW
Categories Potato
Time 12m
Yield 4 fritters, 2 serving(s)
Number Of Ingredients 7
Steps:
- If mashed potatoes are cold, warm in microwave to soften.
- Mix thoroughly all ingredients except for 1 tablespoon butter.
- Heat reserved butter in skillet over medium heat.
- Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.
HARISSA SWEET POTATO FRITTERS
I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.
Nutrition Facts : Calories 217 calories, Fat 13g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO FRITTERS
Provided by Claire Robinson
Time 20m
Yield 18 to 24 fritters
Number Of Ingredients 6
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.
POTATO ZUCCHINI FRITTERS
An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 27m
Yield 12 fritters, 12 serving(s)
Number Of Ingredients 11
Steps:
- Coarsely grate potato and zucchini.
- There should be 1 cup of grated potato and 2 cups of grated zucchini.
- In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
- In a large frying pan, heat butter and oil to medium-high heat.
- Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
- Fry for 2 minutes or until golden brown on the bottom.
- Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
- Add additional butter and oil if required for frying the remaining fritters.
- Serve with a dill dip or serve them just as they are.
- If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
- Continue to spoon the mixture to fry.
Nutrition Facts : Calories 98.4, Fat 5.8, SaturatedFat 2.1, Cholesterol 52.2, Sodium 248.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.3, Protein 3.2
POLPETTE DI PATATE FRITTE (POTATO AND PROSCIUTTO FRITTERS)
A simple and tasty dish that kids love and a good alternative to fries. You only need a few ingredients and dinner can be ready in no time at all.
Provided by Monica Lenoci
Categories Appetizers and Snacks Tapas
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Place shredded potatoes in a bowl; add flour, egg, and ham and mix well. Season mixture with salt and pepper. Form mixture into fritters.
- Heat oil in a skillet over medium heat; fry fritters until golden, about 5 minutes per side.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 38.3 g, Cholesterol 52.8 mg, Fat 17.8 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 1.6 g
CURRIED SWEET POTATO FRITTERS
I have recently been on a hunt for some meat free dining options for a variety of reasons. I found this on vegetariantimes.com They sound amazing! "These Indian-inspired fritters also make great hors d'oeuvres-simply use scant 1-tablespoon dollops of the fritter mixture when cooking!"
Provided by SarahBeth
Categories Healthy
Time 45m
Yield 12 fritters, 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
- Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
- Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 93, Sodium 76.8, Carbohydrate 17.9, Fiber 3.3, Sugar 2.8, Protein 5.9
AUNTIE MARY'S SWEET POTATO FRITTERS
My Aunt made this for my friends and me as an after-school snack. It's savory and sweet at the same time. With sweet potatoes and carrots, these will make you smile. Serve with sour cream.
Provided by avery110794
Categories Side Dish Vegetables Sweet Potatoes
Time 22m
Yield 10
Number Of Ingredients 4
Steps:
- Mix sweet potatoes and carrots together in a large bowl. Form into small balls and flatten into patties.
- Heat oil in a large skillet over medium-high heat. Fry patties in hot oil until golden brown, about 1 minute per side. Drain on paper towels; allow to cool slightly, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 24.9 g, Fat 1.2 g, Fiber 4 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 92.9 mg, Sugar 5.8 g
ZUCCHINI POTATO FRITTERS
Steps:
- Grate the Zucchini. Use the large hole.Place it in a colander and 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.Squeeze the water out of zucchini. You can use your hands or use a cheesecloth like I have done for my Zucchini Falafels.Add them along with thyme, potatoes and carrots in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.In another bowl, mix the flour and baking powder until combined.Add it to the vegetable mixture. Mix until well combined. Mix until well combined.Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side. Serve hot with ketchup / Chilli sauce/ Yogurt or sour cream.
POTATO AND CORN FRITTERS
This is an ideal supper dish for two. It is really quite easy, and doesn't take long to get to the table.
Provided by BeccaB3c
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a nonstick skillet.
- Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
- Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
- Heat the remaining oil in the skillet.
- Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
- Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
- Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
- Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
- Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
- Garnish with parsley and serve at once.
SOUTH AFRICAN SWEET POTATO FRITTERS
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.
GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA
Categories Potato Side Fry Hanukkah Vegetarian Chickpea Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.
CORN AND POTATO FRITTERS
Make and share this Corn and Potato Fritters recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat.
- Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired.
- Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes.
- Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife.
- Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown.
- White the fritters are under the grill poach or fry two eggs.
- Serve the fritters topped with the egg and with some sliced tomatoes if desired.
Nutrition Facts : Calories 571, Fat 30.6, SaturatedFat 9.8, Cholesterol 343.9, Sodium 620.3, Carbohydrate 54.4, Fiber 6.5, Sugar 7.4, Protein 23.5
SWEET POTATO FRITTERS WITH SMOKY PINTO BEANS
This is from Eating Well, and I am posting for safekeeping. They say "These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika." Reviewers on that site say the fritters are a bit dry and benefit from a sour cream/yogurt sauce or even a sweet chutney. Posting for safekeeping.
Provided by smellyvegetarian
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Coat a baking sheet with cooking spray.
- Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
- Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
- Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
- Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
SWEET POTATO AND CORN FRITTERS
Make and share this Sweet Potato and Corn Fritters recipe from Food.com.
Provided by Evie3234
Categories Breakfast
Time 25m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk.
- In a clean bowl beat the egg white until stiff.
- Fold the egg white and potato into the mixture.
- Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.
- Serve with some grilled bacon.
- delicious.
WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Four servings
Number Of Ingredients 13
Steps:
- To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
- To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 781 milligrams, Sugar 1 gram, TransFat 0 grams
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