Sweet Potato Fritters


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This delicious south African recipe gives new live to the leftover Thanksgiving sweet potatoes.  If you had topped them with marshmallows, remove them before using the sweet potatoes.


2 cups mashed, cooked sweet potatoes

1 egg, lightly beaten

Add sugar to taste if the sweet potatoes were not sweetened

1 teaspoon cinnamon, or to taste

1/4 teaspoon nutmeg

1/4 teaspoon powdered ginger

1/4 teaspoon powdered cardamom

About 2 tablespoons finely minced fresh mint leaves


1 cup all purpose flour

1/2 cup bread crumbs

1 tablespoon baking powder


Oil for frying


Mix the first eight ingredients together well.  Mix the dry ingredients together and add gradually to the sweet potato mixture, blending well after each addition.  You want the texture to be that of a soft dough.  If it is a too soft, add a bit more flour.  Heat about an inch of oil in a heavy skillet to frying temperature (about 325°f).  Working in small batches, drop the potato mixture into the hot oil by tablespoons full.  Fry for about 1 ½ minutes on each side. Remove from the oil with a slotted spoon and break one open to see if it is done all the way through.  Adjust your cooking time accordingly.  Drain the finished fritters on paper towels or pieces of brown paper bags.  Serve with plain yogurt into which you have stirred a bit of finely minced fresh mint.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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