South African Sweet Potato Fritters
SOUTH AFRICAN SWEET POTATO FRITTERS
[code]Recipe By :
Serving Size : 6 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
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Peanut oil for frying
1 pound sweet potatoes -- peeled & cut in 1/2"
1/2 cup flour
1 egg -- beaten
Salt and freshly ground black pepper -- to
taste[/code]
In a heavy saucepan or fryer, heat 2 inches of oil to 375
degrees.
Grate the sweet potatoes into medium-sized bowl, cover them
with boiling water and let them stand for 15 minutes. Drain
off the water and slowly add the flour, egg, salt and
pepper, stirring to make sure that they are well mixed. You
should have a th ickish paste that will hold its shape when
picked up in a tablespoon. If the mixture is too thick, add
a bit of warm water. If it is too thin, add a bit more
flour.
Drop the mixture, a few tablespoons at a time, into the hot
oil and cook the fritters for 3 to 5 minutes, or until they
float to the surface, turning them once to make sure that
they are slightly browned on each side. Drain on absorbent
paper and serve hot.
Per serving: 209 calories, 3 gm protein, 26 gm
carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated
fat, 196 mg sodium
Elizabeth Softky is a writer living in Takoma Park.
The Wshington Post 12/20/95
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NOTES : (6 to 8 servings)
The sweet potato fritters that begin this night's menu are
a South African invention. They, like variations of this
dish throughout the continent, combine the sweet potato, a
New World tuber, with an African culinary technique. One of
the tricks to g reat fritters is to use clean oil and to
make sure that the oil is hot enough before beginning.
These fritters can be accompanied by a spicy hot sauce when
served as an appetizer course. Alternatively, they can be
lightly dusted with sugar and served as a dessert.
Diana
diana@ebicom.net http://www.ebicom.net/kitchen
dianar@delphi.com
