Directions

For the fritters, wash, peel and grate sweet potato using the coarse selection of a grater. Grate ginger using a fine grater or microplane. Place grated sweet potato, grated ginger and egg in a medium to large mixing bowl. Add the flour, cinnamon, fennel and ½ t. of salt. Mix together thoroughly. Heat a shallow frying pan over medium heat for 2-3 minutes. Add oil to the hot pan so that it is about ¼-inch deep. Shape fritters into patties about ½-inch deep and 2-3 inches across. Gently place fritters in oil, ensuring they do not touch each other or the sides of the pan. Fry for 2-3 minutes on each side, adjusting time to achieve a light golden brown surface. Place on paper towels to drain and salt lightly while they are still hot.

For the sauce, combine mayonnaise, honey and sriracha in a small bowl. Whisk to smooth out any lumps. Serve fritters while still warm with the sriracha sauce for dipping.

by Patsy Frost, Corydon

Cook's Notes

“The fritters can be made in advance and frozen. Once they are fried and cooled, lay them flat on a baking sheet and freeze 4 hours or until solid. Place the frozen fritters into a zipped plastic bag and store them in the freezer for up to 6 months. When ready to serve, place frozen fritters on a sheet pan and bake at 400 F for about 10-15 minutes or until crispy.”