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Sweet Potato Fritters with Jalapeño Molasses

Serves20
IngredientsPotatoes, Eggs, Vegetables, Nuts
Day PartDinner, Lunch
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Sweet Potato Fritters with Jalapeño Molasses

Source: Chef Stephen Ribustello, On The Square, Tarboro, N.C.

These easy sweet potato fritters are textural mix of crispy crust with a tender middle, accentuated through the addition of chopped pecans. The sweet and nutty flavors of the fritters are are balanced with a sauce of molasses with brandy and jalapeño.

Ingredients

For the jalapeño molasses:
1⁄4 cup brandy
1 cup dark molasses
1⁄4 cup water
1 jalapeño

For the sweet potato fritters:
2 large sweet potatoes
1 large egg
1 3⁄4 cup all-purpose flour
3⁄4 cup chopped pecans
1⁄2 cup granulated sugar
1 tsp. cinnamon
2 qt. peanut oil, for frying
Confectioners’ sugar, for dusting
 

Steps

  1. Prepare jalapeño molasses: Over medium heat, add brandy to a small saucepan; cook about 2 minutes or until alcohol evaporates.
  2. Stir in molasses and water and bring to a simmer. Halve the jalapeño lengthwise and add to the mixture.
  3. Reduce heat and simmer for 5 minutes. Strain sauce through a strainer and cool to room temperature.
  4. Meanwhile, make the sweet potato fritters: Bake sweet potatoes in a 350ºF oven until tender throughout (about 1 hour). Peel and mash thoroughly.
  5. In a large bowl, blend well 2 cups mashed sweet potato, egg, flour, pecans, sugar and cinnamon, until a thick mixture forms. Scoop out a heaping tablespoon and, using another tablespoon, form into neat ovals; set aside.
  6. Heat peanut oil to 350ºF. Drop fritters into hot oil and fry until golden brown, about 7 minutes. Drain in a bowl lined with paper towels; dust with confectioners’ sugar while hot.

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