Ingredients: |
Ingredients: 1 1/2 lbs sweet potatoes, peeled and sliced 1/4 inch thick
1/4 c water
1 1/2 tsp table salt
3 oz feta cheese, crumbled (3/4 cup)
1/2 c all purpose flour
2 lg eggs
4 scallions, sliced thin
1/4 c chopped cilantro
1/4 c chopped fresh dill
1 tsp ground cumin
1/2 tsp pepper
1/2 c peanit or vegetable oil for frying
sour cream
lemon or lime wedges
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Directions: |
Directions:1. Combine potatoes, water, and salt in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until paring knife inserted into potatoes meets no resistance, about 20 minutes.
2. Remove from heat. Using potato masher, mash potatoes until mostly smooth with some small chinks remaining. Let cool until no longer hot to touch, about 30 minutes.
3. Set wire rack in rimmed baking sheet and line half of rack with 3 layers of paper towels.
4. Stir feta, flour, eggs, scallions, cilantro, dill, cumin, and pepper into potato mixture until fully combined.
5. Heat oil in 12 inch non-stick skillet over medium heat to 350º. (To take timperature, tilt pan to one side so oil pools.).
6. Using a greased 1/4 measuring cup, place 6 portions of potato mixture in skillet. Press portions into approximate 3 inch disks with back of large spoon.
7. Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper-towel lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack.
8. Return oil to 350º and repeat with remaining potato mixture.
Serve with sour cream and lemon or lime wedges. |
This recipe for Sweet Potato Fritters is from