Sweet Potato and Apple Fritters with Smokey Chipotle Aioli and Fried Sage
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Sweet Potato and Apple Fritters with Smokey Chipotle Aioli and Fried Sage
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 6 lices Bacon fried until crispy and crumbled
- 1 1/2 pounds sweet potato peeled
- 2 apple small, peeled and grated
- 1 red onion small, finely chopped
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 2 egg large
- salt about 1/2 teaspoon each
- black pepper about 1/2 teaspoon each
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon sage fresh, chopped
- 4 tablespoons olive oil
For the Aioli:
- 1/2 cup sour cream
- 1/2 cup Greek yogurt full fat
- 2 garlic small cloves, minced
- 1 teaspoon lime juice fresh
- 2 teaspoons chipotle hot sauce
- salt to taste
- black pepper to taste
For the fried sage:
- 1/4 cup extra virgin olive oil
- 1/2 cup sage whole fresh leaves
- 1/2 teaspoon salt
Instructions
For the fritters:
- Fry bacon until crispy. Drain on paper towels, then chop into tiny pieces; set aside.
- Coarsely grate potatoes, apples, and onion; drain well (you can do this by putting the mixture in cheesecloth or a clean hand towels and ringing it dry). Once dry add mixture to a large mixing bowl; add all of the remaining ingredients (including the bacon) and mix together until well combined.
- Cover and place mixture in the refrigerator to rest for 1 hour.
When ready to fry:
- Pour oil into a frying pan over medium-high heat. Once the oil is sizzling, drop large spoonfuls of the mixture into the pan and fry until golden brown on both sides and cooked in the middle, about 2-3 minutes on each side. Repeat until all fritters have been fried.
- Drain fritters well on paper towels. Top with aioli and fried sage. Serve at once.
For the aioli:
- Whisk sour cream and yogurt with garlic, lime juice, and chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.
For the fried sage:
- Heat the oil in a small saucepan over medium-high heat.
- When the oil is sizzling hot, add the sage leaves. Fry for about 15 seconds, turning once with a slotted spoon or tongs (don't let the leaves brown).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with salt.
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