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 comment:

  1. little sweet potato hush puppies. YUM!

    ~Melissa Placzek