| previous | next |
Title: Sweet-Potato Fritters
Categories: Vegetable
Yield: 6 Servings
| 1 | lb | Sweet potatoes; peeled and coarsely shredded |
| 1 | sm | Onion; coarsely shredded |
| 3 | lg | Eggs |
| 3 | tb | Flour |
| Vegetable oil; for frying | ||
| NUTRITIONAL INFORMATION/SERV | ||
| x | 157 calories | |
| x | 5 g protein | |
| x | 23 g carbohydrate | |
| x | 5 g fat | |
| x | 106 mg cholesterol | |
| x | 217 mg sodium | |
1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.
2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth
3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.
From: McCall's August 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:
| previous | next |