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CC Sweet Potato Fritters with Feta, Dill and Cilantro

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  • CC Sweet Potato Fritters with Feta, Dill and Cilantro

    I made these tonight, they were very good.

    CC Sweet Potato Fritters with Feta, Dill, and Cilantro
    Cook’s Country Magazine Feb/Mar2021
    SERVES 4 to 6
    TIME1 hours, plus 30 minutes cooling
    these fritters exciting.

    INGREDIENTS
    1 pounds sweet potatoes, peeled and sliced 1⁄4 inch thick
    cup water
    1 teaspoons table salt
    3 ounces feta cheese, crumbled (3⁄4 cup)
    cup all-purpose flour
    2 large eggs
    4 scallions, sliced thin
    cup chopped fresh cilantro
    cup chopped fresh dill
    1 teaspoon ground cumin
    teaspoon pepper
    cup peanut or vegetable oil for frying
    Sour cream
    Lemon or lime wedges
    *
    BEFORE YOU BEGIN
    Using two spatulas to flip the fritters helps prevent splattering.
    1
    INSTRUCTIONS
    Combine potatoes, water, and salt in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until paring knife inserted into potatoes meets no resistance, about 20 minutes.
    2
    Remove from heat. Using potato masher, mash potatoes until mostly smooth with some small chunks remaining. Let cool until no longer hot to touch, about 30 minutes. (Mashed sweet potatoes can be transferred to bowl, covered with plastic wrap, and refrigerated for up to 2 days.)
    3
    Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Stir feta, flour, eggs, scallions, cilantro, dill, cumin, and pepper into potato mixture until fully combined.
    4
    Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees (to take temperature, tilt skillet so oil pools on 1 side). Using greased -cup dry measuring cup, place 6 portions of potato mixture in skillet. Press portions into approximate 3-inch disks with back of spoon.
    5
    Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper towel–lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining potato mixture. Serve with sour cream and lemon wedges.

    Charlene’s notes 1-15-2021
    Very good, next time I’ll add a little extra salt, reduce the amount of cumin slightly and cut the amount of dill and cilantro in half.

    WHY THIS RECIPE WORKS
    We were after lightly crisp sweet potato fritters with savory exteriors and creamy, sweet insides. We started by following a tried-and-true method for making mashed sweet potatoes that calls for steaming the spuds in a small amount of water (rather than boiling them in an abundance of water, which dilutes their flavor). After cooking the potatoes, we mashed them, purposefully leaving a few small chunks for contrasting texture. Adding eggs and flour to the mash made the fritters fluffier, with extra-crunchy edges. Shallow frying was easier to manage—and clean up—than deep frying. Sliced scallions, chopped fresh cilantro and dill, and some briny feta cheese made each bite of
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