Best Sweet Potato Fritters With Chinese Sausage Recipes

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.

Sweet Potato Fritters image

Provided by Food Network

Categories side-dish

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.

Sweet Potato Fritters with Mint and Coconut Chutney image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup unsweetened coconut
2 tablespoons paprika
2 tablespoons brown sugar
1/2 teaspoon minced serrano chile
1 clove garlic, grated
Zest and juice of 1 lime
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated peeled fresh ginger (from a 1-inch piece)
1/4 teaspoon ground turmeric
1 clove garlic, grated
2 cups peanut oil
2 small sweet potatoes (1 pound), sliced 1/2-inch thick
3/4 cup chickpea flour
1/4 cup cornstarch
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves and tender stems
1/4 cup mint leaves

Steps:

Preheat the oven to 400 degrees F.
For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl.
For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool.
Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper.
Serve the fritters with the chutney, cilantro and mint.
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