My fritter fascination started way back in 2008. I was waitressing at a pretty big chain restaurant (I’ll give you one hint: sounds like shmeesecake smacktory) and loving every second of it. Is that weird? I totally loved waitressing: bad tippers, outrageously rude customers (and their snot nosed kids…), catty smack talking co-wakers and all. I loved it! I lived it! It was life.
Why? THE FOOD, man. All of the foods… in mah belly… <3 <3 <3 I mean, sure, now-a-days I know what’s what in my own kitchen and can eat a fabulous meal minus the dish schlepping drama. But back then, it was like a whole new world! A whole new world that introduced me to my #1 small bite lover: THE FRITTER. So crispy… so flavorful… so easily adaptable to whatever the heck you want it to be. I love them so much I could cry!
If you understand loving food so much it can bring you to tears… we should like totally be best friends in real life.
This version is like Fall and Winter had a baby and it came out a fritter. I’m so weird. I know… But these fritters are NOT. They’re all shredded sweet potato… and apple… and sage… FRIED! Then their crispy little bodies get a dollop of smokey chipotle aioli and you bite into it and you’re like “is there anything better in this world than the fritter I hold in my fingertips?!”
It’s an experience you must experience for yourself at least once this season! So… go get on it, friend! Final words of advice: squeeze the living heck out of your shredded potatoes and apples! The drier you get them… the crispier those fritters gon be! And we all know that crispy is where it’s at. Have a great weekend! I will see you tomorrow with some Sunday supper (because I love ya!) xoxo
Sweet Potato and Apple Fritters with Smokey Chipotle Aioli and Fried Sage
- 6 slices of bacon, fried until crispy and crumbled
- 1 1/2 pounds sweet potatos, peeled
- 2 small apples, peeled and grated
- 1 small red onion, finely chopped
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 2 large eggs
- salt and pepper, about 1/2 teaspoon each
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 4 tablespoons olive oil
- For the Aioli:
- 1/2 cup sour cream
- 1/2 cup FULL FAT Greek Yogurt
- 2 small garlic cloves, minced
- 1 teaspoon fresh lime juice
- 2 teaspoons chipotle hot sauce
- Salt and pepper, to taste
- For the fried sage:
- 1/4 cup extra virgin olive oil
- 1/2 cup whole fresh sage leaves
- 1/2 teaspoon salt
- For the fritters:
- Fry bacon until crispy. Drain on paper towels, then chop into tiny pieces; set aside.
- Coarsely grate potatoes, apples, and onion; drain well (you can do this by putting the mixture in cheesecloth or a clean hand towels and ringing it dry). Once dry add mixture to a large mixing bowl; add all of the remaining ingredients (including the bacon) and mix together until well combined.
- Cover and place mixture in the refrigerator to rest for 1 hour.
- When ready to fry:
- Pour oil into a frying pan over medium-high heat. Once the oil is sizzling, drop large spoonfuls of the mixture into the pan and fry until golden brown on both sides and cooked in the middle, about 2-3 minutes on each side. Repeat until all fritters have been fried.
- Drain fritters well on paper towels. Top with aioli and fried sage. Serve at once.
- For the aioli:
- Whisk sour cream and yogurt with garlic, lime juice, and chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.
- For the fried sage:
- Heat the oil in a small saucepan over medium-high heat.
- When the oil is sizzling hot, add the sage leaves. Fry for about 15 seconds, turning once with a slotted spoon or tongs (don't let the leaves brown).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with salt.