Thursday, December 22, 2011

Sweet Potato Fritters

Wow, it has been a whirlwind lately. I am finally finished work for the year. I finished all of my Christmas shopping, everything is wrapped and I am now focusing on dinner for ten on Christmas Day.  Wait, am I?

Yesterday, I started to cook for Christmas dinner by making  Israeli Stuffed Dates and a lasagna.  In addition I baked a loaf of bread and made the kids a nice home made pizza for dinner - I used the crust recipe from the Potato Pizza I made not too long ago.  And, I also found a little "extra" time to cook up this sweet potato (or at least part of the sweet potato- it was mammoth!) that a friend grew in his garden.

I took my inspiration for this dish from Gourmand Recipes. Theirs called for pumpkin and egg but try finding an actual pumpkin after Halloween! I got around the egg easily with a little bit of EnerG egg replacer.

Honestly, other than splashing 350 degree oil all over my right hand (I'm OK) it was a nice snack while doing all the cooking for Christmas dinner.

Even Mr. Meat and Potatoes, a self proclaimed sweet potato hater, liked these.  I served them with sriracha sauce but they are great on their own as well.

OK- back to cooking for Christmas, now. Still a Nut Loaf, Sigara Borek, a Green Bean Casserole and other goodies to make!

Sweet Potato Fritters

1 cup coarsely grated sweet potato
1 tbsp salt
1 1/2 cups flour
1 tsp baking powder
1 tsp dry active yeast
1/2 tsp sugar
2/3 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 1/2 tsp EnerG Egg Replacer mixed with 1 tbsp water
1 jalapeno pepper, seeded. sliced an chopped
1/4 cup cilantro finely chopped
1 tsp fresh ground pepper
Oil for frying (I used vegetable oil)

In a large bowl place the grated sweet potato and salt. Allow to sit for 30 minutes (this will extract some of the moisture from the potato).

In a large bowl combine the four, baking powder, yeast and sugar.   Squeeze the moisture out of the sweet potato and add to the bowl with the non dairy milk, egg replacer, jalapeno pepper, cilantro and pepper.  Stir to combine.  Cover and allow to sit for one hour or until mixture doubles in size.

Once mixture is ready heat oil to about 350 degrees.  Spoon mixture by the tablespoon full into the hot oil and allow to cook for 4-5 minutes turning once until golden brown on all sides. Remove from oil and place on paper towels to absorb excess oil.

Serve with your favorite dipping sauce.

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