Sweet Potato Fritters
By J. Gagliardi
- 2-3 large sweet potatoes, peeled
- 2 large eggs, lightly beaten
- 1/3 cup parmesan cheese, grated
- 1 teaspoon brown sugar
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
Pour lightly beaten eggs into shredded sweet potato and stir together.
Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
Mix until everything is incorporated and sweet potato is thoroughly coated.
Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
Remove to a paper towel-lined plate to drain and serve immediately.