Sweet Potato Fritters
Sweet Potato Fritters
I found myself with a cup of leftover mashed sweet potatoes. I decided to play around and see if I could turn them into a dessert. I added eggs, flour, baking powder and a few other things, fried them up in oil, and ended up with a pretty decent fritter. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. If you ever find yourself with some leftover sweet potatoes – now you have a fun way to use them.
Sweet Potato Fritters
1 c. cooked, mashed sweet potatoes
2 eggs
2 T. brown sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. salt
1 1/2 c. flour
oil for frying
cinnamon sugar for rolling- powdered sugar would work, too
In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes. Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.
* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.
