Sunday, February 05, 2012

Sweet Potato Fritters with Smoky Pinto Beans

When I read reviews for this on the Eating Well website, all the notes said that the fritters were pretty bland and encouraged adding in spices and seasoning. I did that, and it was STILL pretty bland. It was good when I ate it along with the beans or with some of the chard I made for a side dish, but in general this recipe was kind of a dud. Disappointing! I wouldn't make this again.


Sweet Potato Fritters with Smoky Pinto Beans
Eating Well, September/October 2010

These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.

1 large sweet potato -- (about 1 pound)
3 tablespoons canola oil -- divided
1 medium onion -- chopped
2 large poblano peppers or small green bell peppers -- chopped
15 ounces pinto beans -- rinsed
1 1/4 teaspoons smoked paprika -- (see Note) divided
3/4 teaspoon salt -- divided
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg -- lightly beaten
1/4 cup water
4 lime wedges for garnish

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.

3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.

4. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.

5. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.

6. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.

Servings: 4

No comments: