Ingredients
The following ingredients have 4 Servings
- 6 whole sweet potatoes (peeled and cut into chunks)
- kosher salt (for the boiling water)
- 4 slices bacon ((maple bacon if you can!))
- 4 whole eggs
- 1 whole shallot (peeled and finely minced)
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 1/2 tablespoon cream cheese ((bacon scallion if you have it!))
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon hickory smoked sea salt
- 1/2 teaspoon smoked paprika
- Vegetable oil (as needed for frying)
Instruction
- Get a large pot of salted water on the stove and bring it to a boil. Boil the sweet potato chunks until they are completely tender, about 20 minutes.
- In the meantime, cook the 4 strips of bacon until they are crispy. Crumble them up and get them into a mixing bowl along with the 4 eggs, shallot, maple syrup, brown sugar, cream cheese, cinnamon, nutmeg, salt and paprika.
- When the potatoes are done, drain them and let them cool. Then put them all through either a potato ricer or food mill right into the mixing bowl with the other ingredients. Give the mixture a big stir until it is uniform and smooth.
- Heat about 4 inches of vegetable oil in a pot over medium high heat. Use a deep fry thermometer to monitor the temperature of the oil, keep it in the oil the entire time you are frying.
- When the oil reaches 320 degrees, use a heaping tablespoon to scoop the batter right into the oil in batches of 6. Let them fry until golden and crispy on the outside, about 3-4 minutes. Transfer them when they are done with a slotted spoon to a plate lined with paper towel so they can drain. Repeat until the batter is gone.
- When the fritters are all done, serve them immediately. They are fantastic dipped in ketchup!
