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Recipe Detail Page
Sweet Potato & Walnut Fritters
Autumn 2011
These savoury fritters are light and delicate— the perfect starter for a fall meal, or serve them over lightly dressed arugula or watercress for a quick brunch option.
1 lb (500 g) sweet potato (about 1 large)
2 tbsp (30 mL) melted butter
1 tbsp (15 mL) sugar
2 tbsp (30 mL) fresh chopped mint
½ tsp (2 mL) salt
½ tsp (2 mL) dry mustard powder
¼ tsp (1 mL) cayenne pepper
1 egg lightly beaten
½ cup (125 mL) all-purpose flour
½ cup (125 mL) ground toasted walnuts
1 tbsp (15 mL) baking powder
½ cup (125 mL) chopped toasted walnuts
Vegetable oil for frying
DIP
½ cup (125 mL) Greek-style plain yogurt
1 tbsp (15 mL) minced shallots
2 tbsp (30 mL) fresh chopped mint
¼ tsp (1 mL) each salt and fresh cracked pepper
1 Prick sweet potato all over with knife and bake or microwave until tender. Let sit for 10 minutes, or until cool enough to handle. Slice in half and spoon out enough potato to make 1 cup (250 mL). Put into bowl and mash with butter until smooth. Stir in sugar, mint, salt, mustard and cayenne. Stir in egg.
2 In a separate bowl, combine flour, ground walnuts and baking powder. Stir into sweet potato mixture with chopped walnuts until well combined.
3 Pour enough oil into a large heavy saucepan to come 2 inches (5-cm) up the sides of the pan; heat oil over medium-high heat to 325°F (160°C). Working in batches, drop the fritters by heaping tablespoonfuls into the oil. Fry, turning, until golden brown and cooked through, about 2 minutes per side. Using a slotted spoon, transfer cooked fritters to a paper-towel-lined rimmed baking sheet. Keep in a warm oven until ready to use.
4 In bowl, combine yogurt, shallots, mint, salt and pepper. Serve with hot fritters.
Makes 4 to 6 servings
