Sweet Potato Fritters – Junk Food Post #18

Happy Championship Sunday to everyone!  The eighteenth post of unResolution Month is coming to you from my mother’s couch as I watch the Cardinals/Eagles battle for a ticket to the final big game.  I’m pretty excited by today’s recipe because I get to promote one of the truly great restaurants in Kansas City: Eden Alley Cafe and Catering.

Eden Alley is the quintessential Kansas City vegetarian/vegan restaurant.  To my knowledge, it was the first in KC and if it was not the first, it was the first one at which I ate.   Recently, Eden Alley released their first cookbook, Stir-Well to Heaven: The Eden Alley Cafe Cookbook, a beauty of a manual on how to make vegan cuisine.  (You should definitely check it out.)  This is a great text for anyone looking to make great meatless cuisine including (what should be) their world famous corn fritters, which inspired this recipe.

Of course, today’s lesson is not on corn fritters, it’s on …

Sweet Potato Fritters

… but, in order to devise the recipe for sweet potato fritters, I started off using Eden Alley’s recipe for corn fritters.  Get it?  Good, I’m glad you’re coming with me on this one!

These fritters are a little like sweet potato pie, a little sweet, and a fine, fine candidate for unResolution month because they are deep fried.  Mmm…  (The original recipe was baked, but that’s not very unResolution monthy, now is it?)

Sweet Potato Fritters

Before sharing the recipe, it should be noted that I de-veganized their original recipe to make this one.  I hope they forgive me.

You will need:

  • 3 cups cold mashed sweet potatoes
  • 2 eggs
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup organic cornmeal (divided)
  • Oil for frying

To make these bad boys, mix all the ingredients together with a fork except for one-half of the cup of  cornmeal and the oil.  The batter does not need to be smooth, but there should not be large lumps.

Scoop out some of the mixture using an ice cream scoop and then roll them into round balls.  Roll the balls in the other half cup of cornmeal.  Let them sit and rest.

Heat oil for frying to 350 degrees or over high heat.  Fry the fritters in small batches until golden brown, 2-3 minutes per batch.

Serve with a sweet dipping sauce or some flavored sour cream.

And enjoy!

The cover of Stir-Well to Heaven was taken from EdenAlley.com.  All rights are theirs.

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