*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : African                          Potatoes
                 Rcrockett                        Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Peanut oil for frying
    1      pound         sweet potatoes -- peeled & cut in 1/2
      1/2  cup           flour
    1                    egg -- beaten
                         Salt and freshly ground black pepper -- to 
 In a heavy saucepan or fryer, heat 2 inches of oil to 375
 Grate the sweet potatoes into medium-sized bowl, cover them
 with boiling water and let them stand for 15 minutes. Drain
 off the water and slowly add the flour, egg, salt and
 pepper, stirring to make sure that they are well mixed. You
 should have a th ickish paste that will hold its shape when
 picked up in a tablespoon. If the mixture is too thick, add
 a bit of warm water. If it is too thin, add a bit more
 Drop the mixture, a few tablespoons at a time, into the hot
 oil and cook the fritters for 3 to 5 minutes, or until they
 float to the surface, turning them once to make sure that
 they are slightly browned on each side. Drain on absorbent
 paper and serve hot.
 Per serving: 209 calories, 3 gm protein, 26 gm
 carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated
 fat, 196 mg sodium
 Elizabeth Softky is a writer living in Takoma Park.
 The Wshington Post  12/20/95
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 NOTES : (6 to 8 servings)
        The sweet potato fritters that begin this night’s menu are
        a South African invention. They, like variations of this
        dish throughout the continent, combine the sweet potato, a
        New World tuber, with an African culinary technique. One of
        the tricks to g reat fritters is to use clean oil and to
        make sure that the oil is hot enough before beginning.
        These fritters can be accompanied by a spicy hot sauce when
        served as an appetizer course. Alternatively, they can be
        lightly dusted with sugar and served as a dessert.
 diana@ebicom.net       http://www.ebicom.net/kitchen