Sweet Potato Fritters with
Pear Coulis
- 1 pound sweetpotatoes, peeled and coarsely
shredded
- 3 large eggs
- 1/4 cup chopped green onions
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace
- 1/4 cup vegetable oil
- Wrap sweetpotatoes in clean dish towel;
wring to remove excess moisture.
- In bowl, combine sweetpotatoes with remaining
ingredients except oil; blend well.
- Heat oil in large non-stick skillet over
medium-high heat. Spoon heaping tablespoonfuls of batter into
skillet, flattening with back of spoon. Cook until golden on
both sides, turning after about 4 minutes. Remove paper towels
to drain. Repeat with remaining batter. Serve with Coulis.
Makes 6 servings.
Pear Coulis:
In bowl, combine 2 chopped ripe pears, 1/4 cup raisins, 1/2 cup
orange marmalade and 1 tablespoon finely chopped crystallized
ginger.
Calories 316 kcal Sodium 239 mg
Protein 5 gm Potassium 352 mg
Fat 11 gm Vitamin A 11,132 IU
Carbohydrates 50 gm Thiamin 0 mg
Calcium 54 mg Riboflavin 0 mg
Phosphorus 87 mg Niacin 1.0 mg
Iron 2 gm Vitamin C 18 mg
Saturated Fat 2 gm Monounsaturated Fat 3 gm
Polyunsaturated Fat 6 gm Cholesterol 106 mg
Recipe and photograph courtesy of North
Carolina Sweetpotato Commission.
