Sweet Potato Fritters With Smoky Pinto Beans Recipes

Steps:

• In a shallow pan, heat oil to 350 degrees F.
• 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.

Steps:

• 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.
• 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.)
• 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.)
• 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
• Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 425°F Coat a baking sheet with cooking spray.
• Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
• Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
• Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
• Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
• Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.

Steps:

• Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
• Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
• Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.

Steps:

• Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.

Steps:

• 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.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• 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.