Sweet Potato Fritters with Cheddar and Chipotle
By Morgan BollingPublished on December 21, 2020
Time
1¼ hours, plus 30 minutes cooling
Yield
Serves 4 to 6
Ingredients
1 ½ pounds sweet potatoes, peeled and sliced 1⁄4 inch thick¼ cup water 1 ½ teaspoons table salt 3 ounces sharp cheddar cheese, shredded (3⁄4 cup)½ cup all-purpose flour 2 large eggs 4 scallions, sliced thin¼ cup chopped fresh cilantro 2 tablespoons minced canned chipotle chile in adobo sauce 1 teaspoon ground cumin ½ teaspoon pepper ½ cup peanut or vegetable oil for fryingSour cream Lemon or lime wedges
Before You Begin
Using two spatulas to flip the fritters helps prevent splattering. If you are spice averse, reduce the chipotle chile to 2 teaspoons.
Instructions
- Combine potatoes, water, and salt in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until paring knife inserted into potatoes meets no resistance, about 20 minutes.
- Remove from heat. Using potato masher, mash potatoes until mostly smooth with some small chunks remaining. Let cool until no longer hot to touch, about 30 minutes. (Mashed sweet potatoes can be transferred to bowl, covered with plastic wrap, and refrigerated for up to 2 days.)
- Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Stir cheddar, flour, eggs, scallions, cilantro, chipotle, cumin, and pepper into potato mixture until fully combined.
- Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees (to take temperature, tilt skillet so oil pools on 1 side). Using greased ¼-cup dry measuring cup, place 6 portions of potato mixture in skillet. Press portions into approximate 3-inch disks with back of spoon.
- Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper towel–lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining potato mixture. Serve with sour cream and lemon wedges.
Time
1¼ hours, plus 30 minutes coolingYield
Serves 4 to 6Ingredients
1 ½ pounds sweet potatoes, peeled and sliced 1⁄4 inch thick
¼ cup water
1 ½ teaspoons table salt
3 ounces sharp cheddar cheese, shredded (3⁄4 cup)
½ cup all-purpose flour
2 large eggs
4 scallions, sliced thin
¼ cup chopped fresh cilantro
2 tablespoons minced canned chipotle chile in adobo sauce
1 teaspoon ground cumin
½ teaspoon pepper
½ cup peanut or vegetable oil for frying
Sour cream
Lemon or lime wedges
Ingredients
1 ½ pounds sweet potatoes, peeled and sliced 1⁄4 inch thick
¼ cup water
1 ½ teaspoons table salt
3 ounces sharp cheddar cheese, shredded (3⁄4 cup)
½ cup all-purpose flour
2 large eggs
4 scallions, sliced thin
¼ cup chopped fresh cilantro
2 tablespoons minced canned chipotle chile in adobo sauce
1 teaspoon ground cumin
½ teaspoon pepper
½ cup peanut or vegetable oil for frying
Sour cream
Lemon or lime wedges
Ingredients
1 ½ pounds sweet potatoes, peeled and sliced 1⁄4 inch thick
¼ cup water
1 ½ teaspoons table salt
3 ounces sharp cheddar cheese, shredded (3⁄4 cup)
½ cup all-purpose flour
2 large eggs
4 scallions, sliced thin
¼ cup chopped fresh cilantro
2 tablespoons minced canned chipotle chile in adobo sauce
1 teaspoon ground cumin
½ teaspoon pepper
½ cup peanut or vegetable oil for frying
Sour cream
Lemon or lime wedges
Why This Recipe Works
We were after lightly crisp sweet potato fritters with savory exteriors and creamy, sweet insides. We started by following a tried-and-true method for making mashed sweet potatoes that calls for steaming the spuds in a small amount of water (rather than boiling them in an abundance of water, which dilutes their flavor). After cooking the potatoes, we mashed them, purposefully leaving a few small chunks for contrasting texture. Adding eggs and flour to the mash made the fritters fluffier, with extra-crunchy edges. Shallow frying was easier to manage—and clean up—than deep frying. Sharp cheddar cheese and smoky chipotle chiles made each bite of these fritters exciting.
Before You Begin
Using two spatulas to flip the fritters helps prevent splattering. If you are spice averse, reduce the chipotle chile to 2 teaspoons.
Instructions
- Combine potatoes, water, and salt in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until paring knife inserted into potatoes meets no resistance, about 20 minutes.
- Remove from heat. Using potato masher, mash potatoes until mostly smooth with some small chunks remaining. Let cool until no longer hot to touch, about 30 minutes. (Mashed sweet potatoes can be transferred to bowl, covered with plastic wrap, and refrigerated for up to 2 days.)
- Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Stir cheddar, flour, eggs, scallions, cilantro, chipotle, cumin, and pepper into potato mixture until fully combined.
- Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees (to take temperature, tilt skillet so oil pools on 1 side). Using greased ¼-cup dry measuring cup, place 6 portions of potato mixture in skillet. Press portions into approximate 3-inch disks with back of spoon.
- Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper towel–lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining potato mixture. Serve with sour cream and lemon wedges.
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