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                   SOUTH AFRICAN SWEET POTATO FRITTERS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : African                          Potatoes
                Rcrockett                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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


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