SWEET POTATO FRITTERS
I'm extremely happy with this recipe. Potato fritters made like Latkes using sweet potato instead of regular. That little touch of sweetness and kiss of bronz-y sweetness that happens when the sweet potato cooks is out of this world...mini crispy (almost burnt) honey-like edges...so good!
I upped the fritters with dollops of horseradish cream, pomegranate and parsley (which makes a fantastic appetizer during the holidays because of the colors)--truly though, this is an all-year favorite. You can doll these puppies up however you like. Simple recipe, great results, happy, HAPPY eating.
Notes: Bread crumbs are lightly seasoned. Olive oil is extra-virgin.
SWEET POTATO FRITTERS
Ingredients: 1 large sweet potato, 1 small onion, 1/4 cup bread crumbs (or matzo meal), 1/2 tsp. salt + a pinch, 1/4 tsp. pepper, 1 large egg-beaten, 6-8 tbsp. oil oil, 1/2 cup sour cream. 1 tbsp. hot horseradish, 1/4 cup pomegranate seeds, 1 tbsp. fresh parsley, chopped.
Makes about 9, recipe can be doubled or tripled.
1. Make batter: Peel potato then grate it, using a box grater over a paper towel. Gather up the towel and squeeze out any excess moisture. Tip potato into a large bowl. Peel then grate onion, add to the bowl. Add egg, salt, pepper and breadcrumbs, stir to combine well.
2. Fry: Heat oil in a non-stick skillet pan over medium-high head, until glossy. Form 4-5 potato patties with your hands, then press them down as they cook. Fry for 5-6 minutes on the first side (until very brown) then gently turn over and cook the second side. Remove fritters to a paper towel lined plate. Follow with the rest of the batter.
3. Make the horseradish cream: stir together sour cream, horseradish and pinch of salt. Dollop a little in the center of each fritter, then press in a few pomegranate seeds. Sprinkle with parsley. Serve immediately.
Tip: If you are making a large batch, turn the oven on 275* to keep fritters warm after draining on paper towel between batches.
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