- 16
Ingredients
- 1 pound sweet potatoes or yams (1 large potato or 2 small potatoes)
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon all purpose flour
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (or cayenne pepper)
- 1/2 teaspoon cinnamon
- Canola oil for frying
- Cinnamon sugar if desired for sprinkling
Preparation
Step 1
Preheat oven to 350 degrees.
Peel the skin off the potato. Grate the peeled potato on the large holes of a box grater. Place a sheet of parchment paper or a silicone baking mat on a baking sheet (11 by 17 inches). Spread the grated potato on the baking sheet, distributing evenly. Sprinkle salt on top. Bake for 30 minutes. Remove from oven and let cool to warm. Place potatoes in a large mixing bowl.
In a small bowl, combine all remaining ingredients except oil. Stir this dry mixture into the grated potatoes until it is fully integrated with potatoes and you can no longer see it.
Heat oil to 375 degrees in a deep fryer or a medium skillet filled about 1 inch deep with oil.
Pour a little oil into a small bowl. Dip a 1 tablespoon measuring spoon into oil and then fill the spoon with potato mixture. Dump out the tablespoon into your hands and pat out mixture into small discs, about 1 1/2 inches in diameter. Deep fry in batches, leaving plenty of room in oil so that discs don’t stick together. Cook for about 80 to 90 seconds, until outsides are browned. Remove and place on paper towels. Blot tops of discs gently with another paper towel. Sprinkle with either a little more salt or cinnamon sugar, as desired. Serve immediately.