Sweet Potato Fritters

 

"Will they like me?"

"Of course they will."

"But, you made me a week ago and a post about me still hasn't gone up? Are you sure I'm ok?"

"Why, yes, you're beautiful."

"I have brown spots."

"Those brown spots are beautiful. It tells everyone how crispy and delicious you are on the outside."

"But I'm not crispy inside. Inside I feel all soft and tender."

"That's exactly how you're supposed to be."

"So, I don't get a story?"

"You're so delicious and you take an amazing picture. You don't need a story. Your photo speaks for itself."

"I think I need a story."

"Once upon a time there was a fritter. She was savory and sweet, crispy and tender and was the color of autumn leaves. She was a little unsure of herself and always second guessed her nature. But, you see, she in fact was one of the most beautiful fritters out there. Her colors sang Fall and her little crispy morsels that jutted out beckoned even those who don't normally like sweet potatoes.

She was sweet and could easily travel once made. She was great when just made, hot with steam rising when bitten into or even served room temperature She was easy to pair with other foods. She could hang out with burgers and brats and watch football or just as easily be plated with a more formal pork loin. She was pretty, easy going, versatile and everyone loved her. The end.

"Hmmm You make me sound almost too good to be true."

"All you need is to believe in yourself a little more. If you could see yourself as others do, you may change your mind."

"Okay, I'll try."

"Lovely. So are you ready for some football?"

"No, I think I'll go find a nice pork loin somewhere, thanks."

"Really"

~~~~~~~~~~

 

 

 

2 Cups Sweet Potatoes, cubed and boiled until soft
1 Cup Flour
1 tsp Kosher Salt
3-4 Sage leaves, torn into small pieces
1 tbsp. Honey
2 Eggs, Beaten
1 tsp Baking Powder

Mash the sweet potatoes, leaving a few little lumps.

Add and mix all ingredients together.

Heat oil in a deep fryer or dutch oven to about 350 degrees.

Scoop 2" round balls and place into hot grease.

Fry in batches.

Let fry for 5-7 minutes, until the outside is crispy and brown and the inside in soft and tender.
Alternately, heat oil in a heavy skillet and form batter into little patties. Fry until crispy.

Let drain on a wire rack placed inside a rimmed baking sheet.
I kept mine in a warm oven until I was ready to serve them.

Dust with powdered sugar or serve as is.
Or, best yet, pack them up with some fried chicken and coleslaw and head to the park..

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