"Better than Sweet Potato Casserole" Crispy Sweet Potato Fritters

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Finely shred the sweet potato with a box grater, then squeeze out all the water in a cheesecloth over a bowl.
2. In a large bowl, whisk the flour and baking powder, make a well, crack in the egg and whisk it, then whisk in the beer until smooth.
3. Add the shredded sweet potato, chopped onion, grated garlic, grated Manchego, parsley, paprika and cumin, season with salt and pepper and mix to a paste-like texture; add a little whisked egg if it looks too dry.
4. Heat the olive oil in a large frying pan over medium heat until nicely hot.
5. Drop spoonfuls of batter into the hot oil, pressing each down gently, in a single evenly spaced layer, cooking in batches; fry 3 to 4 minutes per side until golden and crispy, then drain on paper towels.
6. For the aioli, pound the chopped garlic, saffron and a pinch of salt to a paste in a mortar, then whisk in the mayonnaise, Dijon mustard, lemon juice and olive oil, and season with salt and pepper.
7. Spoon the aioli into a serving dish, arrange the fritters around it and garnish with chopped chives.

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