These may be cheesy, fried potatoes, but, they’re sweet potatoes, so they’re basically health food.
Spicy Sweet Potato And Cheddar Fritters
The perfect way to give a sweet potato some extra kick.
Apparently, I’m on something of a potato and leek kick these days. I somehow ended up with a ton of leftover leeks after visiting the farmer’s market last weekend (why I bought so many, I’ll never know), and I’ve been trying to come up with ways to use them so that they don’t go to waste. When I think of leeks, I just sort of naturally think of potatoes as well, and sweet potatoes are no exception. I’ve been marinating on a sweet potato fritter recipe for a while, so I figured I’d use my current leek overload situation to make some.
I’d originally intended to make these with onions, but I’m actually happy I was sort of forced to use leeks, because the flavors in these guys were really perfect. The addition of some sharp cheddar cheese balanced the sweetness of the potatoes nicely, and the jalapeno and fresno chiles added some heat that really brought everything together. I whipped up a hot sauce crema to go over top of the fritters, which was an interesting experiment (sour cream in Scotland is nothing like sour cream in the U.S.), but it turned out to be the perfect dip and cooling agent for the dish.
I thought these were perfectly perfect on their own, but I wouldn’t hesitate to use them as one layer in a warm salad with some corn relish and a tangy dressing, or even as a topping on a burger. Here’s how I made them:
1 sweet potato, grated and drained*
1/4 leek, chopped
1 small red fresno chili with seeds, minced
1 small jalapeno pepper with seeds, minced
1/3 cup sharp white cheddar cheese, grated
1 tsp salt
1/2 tsp pepper
1.5 tbsp mayonnaise**
*After you grate the potato, just pick up the gratings – pile by pile – and squeeze the water out to drain.
**Eyeball the mayo. If your sweet potato is a bit bigger, you may need more; if it’s on the smaller side, you might need less. You want enough to make sure the patties stay together, but not so much that they’re completely doused in mayonnaise.
For the crema:
2 tbsp sour cream (or Scottish equivalent)
1.5 tbsp tabasco (or hot sauce of your choice, to taste)
dash of salt and pepper
dash of dried oregano
Saute the leeks and peppers in olive oil until the leeks begin to brown and the chiles begin to soften. Remove from heat.
In a bowl, combine all ingredients.
Form mixture into approximately 6 patties.
Place patties into an olive oil-coated skilled over medium-high heat and cook for 2-3 minutes on first side. Turn the heat down to medium-low and cook for another 4-5 minutes.
Remove from skillet, combine the ingredients for the crema, and serve.
Note: when you take these out of the hot skillet and plate them, they might seem a little…fragile, but they’re not…they’re just hot. After about 1-2 minutes of cooling off (during which some of the olive oil in which you cooked them will drain out) they’ll hold their shape and you’ll be able to pick them up and eat them without them falling apart.