This deep-fried delight is a snap to prepare and makes a delicious addition to a special brunch. As long as the oil is hot enough, the fritters will never be oily.
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1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 - 1 teaspoon sea salt
1 teaspoon baking powder
1/8 - 1 teaspoon nutmeg or 1 1/2 teaspoons each finely grated ginger root and lemon peel
1 egg, lightly beaten
1/3 cup plain soymilk
1/3 cup water
2 cups peeled and coarsely grated sweet potatoes
oil for deep-frying
rice malt syrup, warmed
Combine the flours, salt, baking powder, and nutmeg or ginger and lemon zest. In a separate bowl, combine the egg, soymilk, and water. Add wet ingredients to dry and mix lightly. Fold in the sweet potatoes.
Heat two inches of oil to 360°-375°F. Slide rounded tablespoons of the batter into the oil, taking care not to crowd them. Fry the fritters, turning them once, for 2-3 minutes, or until golden. Drain, and serve immediately with the warmed rice malt syrup.