Total Time
30–40 minutes
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Ingredients
Serves 4–8
Step 1
Heat the oven to 200°F. Line an oven-proof plate or baking sheet with paper towels. Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later.
Step 2
Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork. If the mixture looks too liquid, add more flour, 1 tablespoon at a time. (You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking.)
Step 3
Put 2 inches of oil in a large pot over medium heat. When the oil is hot, carefully drop spoonfuls of sweet potato into the pot. (Work in batches to avoid crowding the pot.)
Step 4
Cook turning them with tongs or a slotted spoon as necessary so they brown on all sides, until they’re cooked through, 5 to 7 minutes. Transfer the finished fritters to the paper towel–lined plate and put it in the oven to keep warm while you make the rest. Serve hot or at room temperature, with more salt and pepper if you like.
Cooks' Notes
Step 5
Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands.
Step 6
Heating Oil for Deep Frying: To use a thermometer for deep frying, clip it on the side of the pot and make sure the tiny hole that registers the temperature isn’t touching the pot. If you don’t have a thermometer, use a pinch of cornmeal or flour to test when the oil is ready for frying: It should sizzle immediately but not burn.
Step 7
Putting the Fritters in the Oil: To minimize splattering, hold one spoon close to the oil and scrape the batter into the oil with another spoon.
Step 8
Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle. Check inside—you should still be able to tell the sweet potatoes were grated.
Even if you like to deep-fry a lot, there’s no need to invest in an expensive appliance. Just buy a thermometer designed to clip to the side of your pot and register up to 400°F. Adjust the heat to keep the oil steady at about 365°F, even as you add and remove food from the pot.
Leave a Review
Reviews (3)
Back to TopThese are tasty, but take a long time to cook because they contain a lot of water, and cool the oil down so much between batches.
cmstarks
St. Louis, MO
9/1/2018
I made this more or less according to the recipe to accompany miso-glazed salmon skewers with steamed spinach on the side. The fritters were excellent - and much enjoyed by a 20 month-old granddaughter, who also devoured the salmon. They are crispy on the outside with a slightly chewy core. I fried them in a wok , which required less oil than a sauce pan. Simple recipe, easy to make.
evswanson
Gig Harbor, WA
1/7/2018
I am a bit fearful of deep frying but was very intrigued with the sweet potato idea. I pushed through and made it exactly per the recipe but the family (including me) gave a thumbs down. The red onion overwhelmed the whole thing. Next time I'll try this without the onion for breakfast and serve with maple syrup.
kundwild
Boston, MA
1/20/2017