South African Sweet Potato Fritters
Sweet South African sweet potato fritters in the pampoenkoekies tradition, spooned into shallow oil and rolled in cinnamon sugar while still hot. Crisp edges, custardy middle.
Servings 12 fritters
Ingredients
For the Fritters
- 1 pound sweet potatoes about 2 medium, peeled and cooked
- 1 large egg beaten
- ½ cup all purpose flour
- 1 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon fine salt
- 2 tablespoons whole milk only if the batter is stiff
To Fry and Finish
- ½ cup neutral or peanut oil for shallow frying
- ⅓ cup granulated sugar for coating
- 1 ½ teaspoons ground cinnamon for coating
Instructions
Make the Batter
- Boil peeled sweet potato chunks for 15 to 18 minutes until tender, drain very well, and mash smooth. You need about 1 ½ cups. Let the mash cool to warm.
- Beat the egg into the mash, then stir in the sugar, vanilla, and salt.
- Whisk the flour, baking powder, and cinnamon together and fold them into the mash. The batter should drop off a spoon in a thick lump. Add milk a spoonful at a time only if needed.
- Whisk the coating sugar and cinnamon together in a wide bowl and set it beside the stove.
Fry and Coat
- Heat about ½ inch of oil in a heavy skillet to 340 degrees F.
- Drop rounded soup spoonfuls of batter into the oil, four at a time, flattening each slightly with the back of the spoon.
- Fry 2 to 3 minutes per side until deep golden and set at the edges. Let the oil come back to temperature between batches.
- Drain on a wire rack for 30 seconds, then roll each hot fritter in the cinnamon sugar and serve warm.
Notes
- Oil temperature: Hold it at 340 to 350 degrees F. Cool oil is the reason fritters turn greasy.
- Keep them small: About 2 ½ inches across, four at a time, so the oil temperature holds.
- Drain on a rack: Paper towels trap steam and soften the bottom crust.
- Savory variation: Skip the sugar, vanilla, and cinnamon, add ½ teaspoon black pepper and extra salt, and serve with sour cream.
- Do not make the batter ahead: The baking powder activates on contact and the fritters bake up flat.