| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 24 fritters |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 55 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 17 mg |
| Sodium | 61 mg |
Reviews
My kids hate traditional sweet potato casseroles. I’ve tried them all. They hate them with marshmallows, pecans, orange, whatever, they can’t stand them. These, however, they love, which makes me happy, because I can’t do Thanksgiving without sweet potatoes. I make the batter up a few days before Thanksgiving, and fry them right before serving. Yummy! I’ve been making these for at least six years now. So glad I found this recipe!
So here’s the scoop – I used my left over sweet potato casserole and had roasted corn on the cob on the grill. This was a foodgasim! I accompanied it with a honey mustard horseradish sauce. Enjoy!
hey ladies and gents, I cook for a living and figured I would share my take on it. As some one was saying earlier the recipe could use something to give it a little extra something so I do mine with shredded raw sweet potatoes, chopped pecans, and make a dijon mustard dressing that contains, salt pepper, garlic, white wine vinegar, lemon and lime juice. Then add eggs to bind together and dread in flour when shaped. I make a minted apple yogurt to drizzle on top. Goes great served cold on a bed of mesclun mix where I work. hope you enjoy!
I’ve been making these for years! I saw it on Sara’s Secrets many years ago, and my family & friends have come to expect them. Their delicious, colorful and easy. They really look festive, but they taste even better. I miss Sara!
Good flavor but am thinking it may need something to pick it up a bit
I brought these to a pot lick dinner at church, they were such a hit and since I’ve seen dissappointment in the faces of the dinner guests because I’ve brought something different….I better stick with what works! (I added about 1/4th cup of brown sugar which was a good touch!)
These were absolutely delicous and very easy to make!
I just changed it a little for the Thanksgiving holiday. I left out the sour cream and chives, added a little more sweet potatoe, walnuts and brown sugar. It was great with the wine cooked turkey gravy. I work for a winery and having access to wine everyday is great.
I substituted the 2 egg yolks remaining from the Almond Crusted Chicken. My grandson who is a picky eater loved the fritters. All ingredients can be mixed in advance, just leaving the frying for later.
We’ve had these appetizers for Thanksgiving two years in a row and just love them. They’re easy to make and very tasty.