Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, October 26, 2011

Jalapēno and Sweet Potato Fritters

I have tons of sweet potatoes, enough to last me a couple of months and my jalapēno plants are still producing a lot! So when i got up this morning i was looking thru my pantry and trying to decide on a side for Steak Sliders and was trying to use what i have most and thought some lightly fried and then baked fritters using what i had most would be perfect. And they were!
I made a chipotle mayo to go with it and it just added a little spiciness and smokiness to it!

1 large or 2 small sweet potato
3 jalapēnos, chopped
1 yellow onion, chopped
2 + 2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon baking powder
1 egg, beaten
3/4 cup cornmeal
1/4 all purpose flour
1/4 cup water

Prick sweet potatoes all over and microwave for about 10 minutes. You can bake at 400, but it will probably take about 1 hour.
Peel potatoes while warm and mash them. Set them aside.

In a frying pan, heat up 2 tablespoons of olive oil and cook the onions over moderate heat for 3 minutes. Add jalapēnos and fry for another 3 minutes.
In a medium bowl mix flour, cornmeal, salt, paprika and baking powder.

Add jalapeno/onion mixture, egg and water to sweet potatoes and mix it well. Add dry ingredients and mix it all in. Make balls the size of a golf ball, about 1 soup spoon or smaller.
Preheat oven to 425F.
Heat 2 tablespoons of olive oil in a large frying pan and lightly fry the fritters on all sides.
Grease a cookie sheet. Place lightly fried fritters on cookie sheet and bake them on preheated oven for 10 minutes. They should be firm and slightly puffed.

Chipotle Mayo:
1 cup mayo
3 chipotles in adobo( canned and found in spanish section of supermarket)

Place chipotle and mayo in food processor and pulse until chipotles are mixed in completely.


  1. little sweet potato hush puppies. YUM!

    ~Melissa Placzek