Sweet Potatoes Fritters

Yield: 6-8 Servings

1. 4 medium sweet potatoes
2. 1 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1⁄4 teaspoon grated fresh nutmeg Salt and ground black pepper to taste
5. 1 large egg, beaten
6. 1 cup whole milk
7. 2 tablespoons vegetable oil
8. Corn oil, for frying

 

In a large saucepan, add potatoes and water to cover. Bring to a boil.

Reduce heat slightly, and cook 10 to 15 minutes.

Drain, and let cool. Peel potatoes, and slice 1⁄4-inch thick. Pat dry with paper towels.

Preheat oven to 250°.

In a medium bowl, combine flour, baking powder, nutmeg, salt, and pepper.

Stir until well combined.

In a small bowl, whisk together egg, milk, and oil until well combined.

Add wet ingredients to dry ingredients, whisking until smooth.

In a large deep skillet, pour corn oil to a depth of 11⁄2 inches.

Heat over medium-high heat until a deep-fry thermometer reads 375°.

Line a plate with paper towels, and set aside.

Working in batches, dip potato slices into batter, and carefully place in skillet.

Fry in batches until golden brown, approximately 2 minutes per side.

Let drain on paper towels. Sprinkle with salt.

Place in a 200° oven (do not cover) while frying remaining potatoes.

Serve immediately.

Notes

1. Kitchen tip: Fried sweet potatoes tend to become limp and soggy much faster than regular potatoes, so be sure to serve them as soon as possible after frying.