Sweet Potato and Fruity Fritter |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 64 |
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These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast! Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
2 tablespoons dark rum |
2 cups cooked, mashed sweet potatoes |
1 cup mashed banana |
1 cup crushed pineapple, drained |
1/4 cup butter, melted |
vegetable oil, for deep-fat frying |
powdered sugar for dusting |
Directions:
1. Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.
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