Sweet Potato Fritters with Pear Coulis
Crispy shredded sweet potato fritters served with a zesty pear coulis with raisins and crystallized ginger.
1 pound sweet potatoes, peeled and coarsely shredded
3 large eggs
1/4 cup chopped green onions
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 cup vegetable oil
2 ripe pears, chopped
1/4 cup raisins
1/2 cup orange marmalade
1 tablespoon crystallized ginger, finely chopped
- For Fritters: Wrap sweet potatoes in clean dish towel; wring to remove excess moisture.
- In bowl, combine sweet potatoes with remaining ingredients except oil; blend well.
- Heat oil in large non-stick skillet over medium-high heat. Spoon heaping tablespoonfuls of batter into skillet, flattening with back of spoon. Cook until golden on both sides, turning after about 4 minutes. Remove paper towels to drain. Repeat with remaining batter. Serve with Pear Coulis.
- For Pear Coulis: In bowl, combine chopped pears, raisins, orange marmalade and finely chopped crystallized ginger.
Makes 6 servings.
Recipe and photograph courtesy of North Carolina Sweetpotato Commission.