Sweet Potato Fritters with Bacon-shallot Jam
By Tested and perfected in the Sur la Table kitchen
Sweet Potato Fritters with Bacon-shallot Jam
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 fritters
- Bacon jam:
- 8 ounces smoked bacon slices; cut crosswise into ¼-inch wide pieces
- 2 cups shallots, peeled and thinly sliced crosswise
- 1 teaspoon granulated sugar
- 2 tablespoons white balsamic vinegar
- Kosher salt and freshly ground black pepper
- Fritters:
- 1 cup sweet potato purée
- ½ cup whole milk ricotta cheese
- 1 teaspoon granulated sugar
- ¼ cup finely chopped chives
- 1/8 teaspoon ground cinnamon
- 1 whole egg, beaten
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil, for frying
Think of bacon jam as a misnomer as it is really more of a relish—it is not as sweet and set as regular fruit jam. The flavor combination of sweet, sour and salty is very addictive, and is a lovely complement to the sweet potato fritters. Both can be made ahead and the fritters warmed through in the oven just before serving.
To prepare bacon jam: Place bacon pieces in a large skillet and place on the stove over medium heat. Cook bacon, stirring occasionally, until browned and crispy, about 9 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel lined plate and set aside.
Return the skillet to medium-low heat; add the shallots and cook, stirring occasionally, until tender, about 10 minutes. Add the sugar and balsamic vinegar and continue to cook until the liquid is absorbed, about 5 minutes more. Remove skillet from heat and stir in the bacon. Taste and adjust seasoning with salt and pepper. Transfer mixture to a small mixing bowl and set aside.
To prepare fritter batter: While the jam is cooking, prepare the fritter batter. In a bowl, use a whisk to thoroughly combine the sweet potato purée, ricotta, sugar, chives and cinnamon until smooth. Stir in the egg until combined. Add the flour, baking powder and salt. Using a silicone spatula, fold the flour mixture into the potato mixture. Taste and adjust seasoning with additional salt and pepper, if needed
To cook fritters: Add the oil to a large skillet and when shimmering, carefully place heaping tablespoons of the mixture into the skillet, work in batches to avoid overcrowding of the skillet. Cook until fritters are golden-brown on both sides, about 3 minutes per side. Using a spatula, remove from the skillet and place onto a paper towel lined plate.
To serve: Arrange the cooked fritters onto a large serving platter and place a teaspoon of bacon-shallot jam on top of each one. Serve immediately.
To prepare bacon jam: Place bacon pieces in a large skillet and place on the stove over medium heat. Cook bacon, stirring occasionally, until browned and crispy, about 9 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel lined plate and set aside.
Return the skillet to medium-low heat; add the shallots and cook, stirring occasionally, until tender, about 10 minutes. Add the sugar and balsamic vinegar and continue to cook until the liquid is absorbed, about 5 minutes more. Remove skillet from heat and stir in the bacon. Taste and adjust seasoning with salt and pepper. Transfer mixture to a small mixing bowl and set aside.
To prepare fritter batter: While the jam is cooking, prepare the fritter batter. In a bowl, use a whisk to thoroughly combine the sweet potato purée, ricotta, sugar, chives and cinnamon until smooth. Stir in the egg until combined. Add the flour, baking powder and salt. Using a silicone spatula, fold the flour mixture into the potato mixture. Taste and adjust seasoning with additional salt and pepper, if needed
To cook fritters: Add the oil to a large skillet and when shimmering, carefully place heaping tablespoons of the mixture into the skillet, work in batches to avoid overcrowding of the skillet. Cook until fritters are golden-brown on both sides, about 3 minutes per side. Using a spatula, remove from the skillet and place onto a paper towel lined plate.
To serve: Arrange the cooked fritters onto a large serving platter and place a teaspoon of bacon-shallot jam on top of each one. Serve immediately.