These little sweet potato maple bacon fritters are my happiest culinary mistake ever. I originally intended to bread them and fry them as bigger croquettes, but when I tried to bread the first one it just fell apart. It was time to regroup and rethink what I wanted to do with all of the croquette filling I had made. I worked so hard to make it and there was no way I was wasting it!
Once they had drained and cooled just a bit, I served them immediately. Anything that is deep fried is really best right out of the fryer, but there is away to make them a little ahead of time. Transfer them to a lined baking sheet, then put them into a 300 degree oven to keep them hot and as crispy as possible until you are ready to serve them. These sweet potato maple bacon fritters just had such incredible flavor. There was the sweetness of the maple syrup and brown sugar, then the savory bacon and smokey paprika. They will wow anyone you serve them to. Hubby went absolutely bonkers for them! My culinary disaster turned into treasure and I was so excited about them. Hope you all love them too!
- 6 whole sweet potatoes peeled and cut into chunks
- kosher salt for the boiling water
- 4 slices bacon (maple bacon if you can!)
- 4 whole eggs
- 1 whole shallot peeled and finely minced
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 1/2 tablespoon cream cheese (bacon scallion if you have it!)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon hickory smoked sea salt
- 1/2 teaspoon smoked paprika
- Vegetable oil as needed for frying
- Get a large pot of salted water on the stove and bring it to a boil. Boil the sweet potato chunks until they are completely tender, about 20 minutes.
- In the meantime, cook the 4 strips of bacon until they are crispy. Crumble them up and get them into a mixing bowl along with the 4 eggs, shallot, maple syrup, brown sugar, cream cheese, cinnamon, nutmeg, salt and paprika.
- When the potatoes are done, drain them and let them cool. Then put them all through either a potato ricer or food mill right into the mixing bowl with the other ingredients. Give the mixture a big stir until it is uniform and smooth.
- Heat about 4 inches of vegetable oil in a pot over medium high heat. Use a deep fry thermometer to monitor the temperature of the oil, keep it in the oil the entire time you are frying.
- When the oil reaches 320 degrees, use a heaping tablespoon to scoop the batter right into the oil in batches of 6. Let them fry until golden and crispy on the outside, about 3-4 minutes. Transfer them when they are done with a slotted spoon to a plate lined with paper towel so they can drain. Repeat until the batter is gone.
- When the fritters are all done, serve them immediately. They are fantastic dipped in ketchup!
Sounds delicious!
Thank you so much!! 🙂
Oh, I have a huge crush on sweet potatoes-just so you know! Hehe they sound marvelous. Go RU. Cheryl
Hehe, you will love these my friend! Go RU!! 🙂
Loved these- lots of flavor!
Love sweet potatos. Im going to try this.
Thank you so much Yvonne, hope you enjoy them! Fair warning, they are dangerously addictive 🙂
Great dish to bring to a party! I just wanted to let you know that I have a food photo submission site (Simply Creative Recipes) and I am linking to this post if you don’t mind. You are welcome to submit your recipes if you’d like!
Hi there, thank you so much :-)!! That would be wonderful to have you link to the post from your beautiful website. I also will definitely submit other ones!
Your food always makes my mouth water!
I have nominated your blog for the Sisterhood of World Bloggers Award. You can find my post here – http://www.tro-unicorns.uk/2014/12/sisterhood-of-world-bloggers-award.html
Do let me know when you have written your post. Much love x
Oh wow, thank you so much!! That means a lot that you enjoy my recipe posts!! I took a look and I’m going to have to think about your wonderful questions, I’ll have a post up in the next few days about it. Here’s to fun blogging! 🙂 xx