Ingredients

The following ingredients have 15 Servings
  • 1 pound orange sweet potatoes (about 2 large potatoes), peeled and cleaned
  • 1/2 cup unsweetened shredded coconut
  • 2 large eggs, beaten
  • 1/8 cup brown sugar
  • 1 1/2 tablespoons granulated white sugar
  • 1 tablespoon unsalted butter or margarine, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon cayenne
  • 2/3 cup plain breadcrumbs
  • Peanut or grapeseed oil for frying

Instruction

  • Cut the sweet potatoes into small chunks, then immerse them in water and boil them for about 30 minutes until tender.
  • Drain them well and blot them with a paper towel to soak up excess moisture. Mash the potatoes in a large mixing bowl with a whisk.
  • Add to the bowl the coconut, beaten eggs, brown sugar, sugar, melted butter or margarine, salt, spices and bread crumbs. Mix ingredients until they are well blended. Allow mixture to sit for 5-10 minutes so that they breadcrumbs can absorb the moisture.
  • Heat oil over medium low - medium; you will need about 1/4 inch of oil in your skillet for frying. Heat the oil until it reaches 275 degrees F-- use a candy thermometer to measure heat. If you don't have a thermometer, test the oil temperature with a piece of bread. If the oil sizzles and the bread browns in 60 seconds, it's ready.With an ice cream scoop or greased measuring cup, scoop 1/4 cup of the potato mixture and carefully place it into the hot oil to fry. Repeat until there are 5-6 patties in the frying pan. Do not overcrowd.
  • Carefully dip the back of a spoon into the hot oil and gently flatten the tops of each patty, otherwise the batter will stick to your spoon. Alternately you can spray the back of the spoon with a bit of non-stick cooking spray.
  • Fry the patties for 4-5 minutes on each side until nicely browned and cooked through. Place on a cooling rack to drain and cool, or on two layers of paper towels. Continue to fry the patties in batches. Serve immediately.
  • Note: If you'd prefer not to deep fry your chremslach, they can also be fried in a non-stick skillet lightly coated with oil. They won't turn out quite as pretty and the exterior won't be as crisp, but they'll soak up a lot less oil.