Sweet Potato Fritters With Smoky Pinto Beans |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from Eating Well, and I am posting for safekeeping. They say These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika. Reviewers on that site say the fritters are a bit dry and benefit from a sour cream/yogurt sauce or even a sweet chutney. Posting for safekeeping. Ingredients:
1 large sweet potato (about 1 pound) |
3 tablespoons canola oil, divided |
1 onion, chopped |
2 poblano peppers, chopped (or small green bell peppers) |
1 (15 ounce) can pinto beans, rinsed |
1 1/4 teaspoons smoked paprika, divided |
3/4 teaspoon salt, divided |
3/4 cup yellow cornmeal |
1/4 cup all-purpose flour |
3/4 teaspoon baking powder |
1 large egg, lightly beaten |
1/4 cup water |
4 lime wedges (to garnish) |
Directions:
1. Preheat oven to 425°F Coat a baking sheet with cooking spray.
2. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
4. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
5. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
6. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
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