Fritter style sweet potatoes with garlic dipping sauce
1. Microwave the sweet potatoes by pricking the skin of each potato with a fork and placing on high for 5 minutes. Continue until all are cooked through. Cut them open and scoop flesh from skin into large bowl.
2. Slice the green onions and cilantro. Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. Taste it at this point and adjust the seasoning as desired.
3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to cook.
5. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat. Shape the sweet potato mixture into small patties and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 300 | ||
Calories from Fat: 91 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 22.6mg | 7 % | |
Sodium 238.6mg | 8 % | |
Potassium 619mg | 16 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 41.5g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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