Milk: 1/4 liter of water
100g unsalted butter
1 and 2 tablespoons of wheat flour
4 eggs
1 large sweet potato (210g)
salt and pepper to taste
Milk: 1/4 liter of water
100g unsalted butter
1 and 2 tablespoons of wheat flour
4 eggs
1 large sweet potato (210g)
salt and pepper to taste
Heat the milk and butter until boiling
When boiling, add all the flour at once, stirring vigorously until a ball forms
Remove from heat and whisk in eggs one by one, beating continuously with a wooden spoon after each addition
Cook the sweet potato and pass through a ricer
Mix and let cool
Mix with the previous mixture and pipe into small balls; or place spoonfuls onto a baking sheet
Bake in a hot oven (400°F) for about 30 minutes
Then reduce temperature to (300°F) and bake for another 15 minutes, or until crispy
You should end up with 53 fritters
To freeze: once removed from the oven, place on a wire rack to cool quickly
Mold into an open container and put in the freezer in a baking sheet until completely frozen
Place in a plastic bag and remove as much air as possible
Close tightly
Label and put back in the freezer
If desired, place in a plastic bowl and close tightly
To thaw: leave in its original wrapping overnight in the refrigerator or at room temperature
Place on a baking sheet and reheat in the oven.
