SR Sweet Potato Cajun Fritters

Sweet Potato Cajun Fritters



4 to 5 sweet potatoes (about 3 1/2 pounds)

2 large egg yolks

¼ pound tasso ham, finely chopped

7 ounces shredded sharp Cheddar cheese

2 teaspoons Cajun seasoning

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

2 cups pastry flour

3 large eggs, beaten

3 cups Japanese bread crumbs (panko)

Vegetable oil, for frying

Garnish: Creole mustard 


1. Preheat oven to 400°. On a rimmed baking sheet, roast sweet potatoes until tender, about 1 hour.

2. While sweet potatoes are still warm, peel and pass them through a food mill into a large bowl. Add egg yolks, tasso, cheese, Cajun seasoning, salt, and pepper. Using a spatula, gently combine.

3. Using a small ice cream scoop, scoop mixture onto a parchment-lined baking sheet. Prepare 3 shallow bowls of pastry flour, egg, and panko. Roll each sweet potato ball in flour, egg, and bread crumbs, and place on a parchment-lined baking sheet. Freeze overnight.

4. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry or candy thermometer reads 325°. Add sweet potato balls, in batches, and cook until golden brown, about 4 to 6 minutes. Drain on paper towels. Serve with Creole mustard, if desired. 

Credits: Chef Brian Karam

Servings: 10