South African Sweet Potato Fritters Stacee these are pretty good

[Guest guest]

South African Sweet Potato Fritters

 

Peanut or canola oil for frying

1 pound sweet potatoes, peeled and cut in 1/2-inch

pieces

boiling water

1/2 cup flour

1 large egg, beaten

Salt and pepper, to taste

 

In a heavy saucepan, wok or deep-fryer, heat about 2

inches of oil to 375°.

 

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 flour, egg, salt and pepper, stirring to make

sure that they are

well mixed. You should have a thick 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.

 

Serves 6

 

 

 

 

 

 

 

[Guest guest]

I made these last night and they got mixed reviews. My pickest " non-

vegetable eater unless it's covered in spaghetti sauce " kiddo liked

them, the baby sort-of liked it, but everyone else didn't -- BUT I

think the error was mine. The potatoes didn't soften enough in the

boiling water, so they didn't seem to cook through all the way. The

last few I cooked until they were almost brown, and those tasted

better and the sweet potato was mushier (whereas the early ones were

too crunchy).

 

So I think I'll try it again --- BUT I'm going to boil and mash the

sweet potatoes first, and see how that turns out.

 

--Stacee

 

, jeff

<flashback_lunchbox wrote:

>

> South African Sweet Potato Fritters

>

> Peanut or canola oil for frying

> 1 pound sweet potatoes, peeled and cut in 1/2-inch

> pieces

> boiling water

> 1/2 cup flour

> 1 large egg, beaten

> Salt and pepper, to taste

>

> In a heavy saucepan, wok or deep-fryer, heat about 2

> inches of oil to 375°.

>

> 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 flour, egg, salt and pepper, stirring to make

> sure that they are

> well mixed. You should have a thick 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.

>

> Serves 6

>

>

>

>

>

>

>

>

[Guest guest]

Stacee

 

Have you thought about using a little baking powder so they'll be

lighter? just a suggestion.

 

GB

 

In , " mainvillefamily "

<mainvillefamily wrote:

>

> I made these last night and they got mixed reviews. My pickest " non-

> vegetable eater unless it's covered in spaghetti sauce " kiddo liked

> them, the baby sort-of liked it, but everyone else didn't -- BUT I

> think the error was mine. The potatoes didn't soften enough in the

> boiling water, so they didn't seem to cook through all the way. The

> last few I cooked until they were almost brown, and those tasted

> better and the sweet potato was mushier (whereas the early ones were

> too crunchy).

>

> So I think I'll try it again --- BUT I'm going to boil and mash the

> sweet potatoes first, and see how that turns out.

>

> --Stacee

>

> , jeff

> <flashback_lunchbox@> wrote:

> >

> > South African Sweet Potato Fritters

> >

> > Peanut or canola oil for frying

> > 1 pound sweet potatoes, peeled and cut in 1/2-inch

> > pieces

> > boiling water

> > 1/2 cup flour

> > 1 large egg, beaten

> > Salt and pepper, to taste

> >

> > In a heavy saucepan, wok or deep-fryer, heat about 2

> > inches of oil to 375°.

> >

> > 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 flour, egg, salt and pepper, stirring to make

> > sure that they are

> > well mixed. You should have a thick 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.

> >

> > Serves 6

> >

> >

> >

> >

> >

> >

> >

> >

>