800 g of sweet potato
3 eggs
Salt and white pepper to taste
1 cup of all-purpose flour, sifted
1/2 cup of grated cheddar cheese
1/4 cup of unsalted butter or margarine at room temperature
2 liters of water
2 tablespoons of salt
1/4 cup of unsalted butter or margarine (for frying)
1/2 cup of grated cheddar cheese (for sprinkling)
800 g of sweet potato
3 eggs
Salt and white pepper to taste
1 cup of all-purpose flour, sifted
1/2 cup of grated cheddar cheese
1/4 cup of unsalted butter or margarine at room temperature
2 liters of water
2 tablespoons of salt
1/4 cup of unsalted butter or margarine (for frying)
1/2 cup of grated cheddar cheese (for sprinkling)
Boil the sweet potatoes
Peel and pass through a ricer into a large bowl
Add the eggs, salt, and pepper
Beat until the mixture is smooth
Add the flour, cheese, and butter or margarine and mix well to obtain a dough
Shape into balls about 3 1/2 cm in diameter
Dust with flour and arrange on a layer of parchment paper
Bring the water to a boil with salt and let it simmer
Cook the sweet potato fritters (about one-third at a time), for 5 minutes
Remove with a slotted spoon
Fry the fritters in butter or margarine over high heat, turning them, until they are lightly browned on all sides
Sprinkle with cheese and serve
Yield: about 18 fritters
Serve as an accompaniment to meats or poultry.
