Sweet Potato and Fruity Fritter
These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast!
- Serves: 64 persons
- 1cup all-purpose flour
- 1teaspoon baking powder
- ½teaspoon salt
- ½teaspoon ground nutmeg
- 1teaspoon ground cinnamon
- 2tablespoons dark rum
- 2cups cooked, mashed sweet potatoes
- 1cup mashed banana
- 1cup crushed pineapple, drained
- ¼cup butter, melted
- vegetable oil, for deep-fat frying
- powdered sugar for dusting
Step 1Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.
Step 2Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Step 3Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.