This is another of the recipes I tried out on my in-laws for Christmas Eve. It is from the new Lee Bros. cookbook, Simple, Fresh, Southern. Admittedly everyone else was skeptical, but the unusual food combo really appealed to me. I think the name "fritters" is misleading; they reminded me of Sweet Potato Latkes, which we love, with some okra thrown in. The garlic dipping sauce is a delicious counterpart. Andy and his dad were won over in the end. Enjoy!
Sweet Potato-Okra Fritters
Obviously this is a summer dish and I didn't expect to see okra in the grocery store, but it was there (thanks to South America's seasons) and I decided to try the recipe even though okra in December is weird. We won't see this again until July.
1 lb. sweet potatoes, peeled and grated
6 oz. okra, sliced into rounds
1/2 cup finely chopped green onions
2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. dry breadcrumbs
3 Tbsp. all-purpose flour
1 egg, lightly beaten
2 Tbsp. cream
1. Place sweet potatoes in a clean towel, and squeeze out excess moisture. Place sweet potatoes in a bowl. Add in okra and next 7 ingredients. Stir together mixture until just combined.
2. Pour peanut oil into a Dutch oven to the depth of 1 1/2 inches. Heat oil over medium-high heat. Drop sweet potato mixture by spoonfuls into hot oil, and cook, turning once, 2 to 3 minutes on each side or until done.
3. Drain on paper towels, and sprinkle with additional salt and pepper to taste. Serve with Garlic-Buttermilk Dip.
1/2 cup buttermilk
1/2 cup sour cream
1 tsp. salt
1 garlic clove, grated on a Microplane grater or pressed
1. Combine buttermilk and remaining ingredients. Cover and refrigerate until ready to serve.