Kuchnia

uthor Notes: This recipe, a basic sweet potato fritter from The New Moosewood Cookbook, is a breeze to throw together, especially if you are comfortable making frit (…more) —Alexandra Stafford

Makes 25 to 30 hors d'ouevre-size fritters

4 cups coarsely grated sweet potatoes
1/2 cup grated onion
3 to 4 tablespoons fresh squeezed lemon juice
Freshly ground pepper, to taste
4 eggs, beaten
1/3 cup flour
Neutral oil, such as canola or grapeseed, for frying
Crème fraîche, sour cream, yogurt, or apple sauce for serving
Caviar for serving (optional)
Fresh chives, minced, for sprinkling

1.Combine sweet potatoes, onion, lemon, salt, pepper, eggs, and flour. Heat a medium-sized skillet over medium heat. (See note above re: making a test fritter before frying up the entire batch.) Add enough oil to coat the bottom surface. Using a tablespoon, scoop out mounded spoonfuls of the batter and drop into the pan. The batter should sizzle upon contact. Cook until golden and crisp, flip -- I use a fork -- and cook until the second size is golden and crisp. For me, it often takes one round to get the timing and temperature right. Transfer fritters to a baking sheet or cooling rack and repeat with remaining batter. Add more oil as needed. Let cool briefly before adding crème fraîche (it will melt!) and caviar. Arrange on platter sprinkle and sprinkle with chives.