Sweet Potato and Scallion Fritters

Name: Sweet Potato and Scallion Fritters
Yield: 12
Ingredients: 16 medium-sized sweet potatoes (2 kg) with skin; 12 scallions, green tops chopped; 1 1/2 teaspoons of salt; 1/2 teaspoon of black pepper; 3 eggs; 2 tablespoons of ground cumin; 4 tablespoons of olive oil

1
16 medium-sized sweet potatoes (2 kg) with skin
2
12 scallions, green tops chopped
3
1 1/2 teaspoons of salt
4
1/2 teaspoon of black pepper
5
3 eggs
6
2 tablespoons of ground cumin
7
4 tablespoons of olive oil

Ingredients

1
16 medium-sized sweet potatoes (2 kg) with skin
2
12 scallions, green tops chopped
3
1 1/2 teaspoons of salt
4
1/2 teaspoon of black pepper
5
3 eggs
6
2 tablespoons of ground cumin
7
4 tablespoons of olive oil

Directions

1
In a large pot, cover the sweet potatoes with water and bring to a boil
2
Reduce heat, cover, and simmer until tender (about 25 minutes)
3
Drain and let cool
4
Refrigerate for about an hour
5
Peel the sweet potato and grate coarsely over a bowl
6
Season with scallions, salt, and black pepper
7
Using a hand mixer, beat eggs lightly with cumin and mix with sweet potato, mixing well
8
Shape into 12 flat patties, each 10 cm in diameter and 2.5 cm thick
9
Arrange on a baking sheet, cover, and refrigerate for about 3 hours
10
In a medium skillet over low heat, warm 2 tablespoons of olive oil
11
Fry three fritters at a time until golden brown on both sides (about 8 minutes per side)
12
Add remaining oil as needed to fry the rest of the fritters
13
Transfer to a serving dish and serve hot
14
176 calories per serving