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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Ingredients:
canola oil |
1 large sweet potato (about 1 cup) |
4 tablespoons melted salted butter |
1 egg |
1/4 cup bread crumbs |
2 tablespoons all-purpose flour |
salt and freshly ground black pepper |
1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping) |
1/2 cup fresh or thawed frozen corn |
1 cup sour cream |
Directions:
1. In a shallow pan, heat oil to 350 degrees F.
2. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
3. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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