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Sweet Potato and Apple Fritters with Smokey Chipotle Aioli and Fried Sage

A simple and flavorful recipe that's sure to be a favorite.

Course: Snacks , Others

Ingredients

  • 6 lices of bacon, fried until crispy and crumbled
  • 1 1/2 pounds sweet potatos, peeled
  • 2 small apples, peeled and grated
  • 1 small red onion, finely chopped
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 large eggs
  • salt and pepper, about 1/2 teaspoon each
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 4 tablespoons olive oil
For the Aioli:
  • 1/2 cup sour cream
  • 1/2 cup full fat Greek yogurt
  • 2 small garlic cloves, minced
  • 1 teaspoon fresh lime juice
  • 2 teaspoons chipotle hot sauce
  • salt and pepper, to taste
For the fried sage:
  • 1/4 cup extra virgin olive oil
  • 1/2 cup whole fresh sage leaves
  • 1/2 teaspoon salt

Instructions

For the fritters:
    Cup of Yum
  1. Fry bacon until crispy. Drain on paper towels, then chop into tiny pieces; set aside.
  2. 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.
  3. Cover and place mixture in the refrigerator to rest for 1 hour.
When ready to fry:
  1. 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.
  2. Drain fritters well on paper towels. Top with aioli and fried sage. Serve at once.
For the aioli:
  1. 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:
  1. Heat the oil in a small saucepan over medium-high heat.
  2. 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).
  3. Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with salt.