Sweet Potato and Apple Fritters with Smokey Chipotle Aioli and Fried Sage



  1. For the fritters:
  2. Fry bacon until crispy. Drain on paper towels, then chop into tiny pieces; set aside.
  3. 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.
  4. Cover and place mixture in the refrigerator to rest for 1 hour.
  5. When ready to fry:
  6. 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.
  7. Drain fritters well on paper towels. Top with aioli and fried sage. Serve at once.
  8. For the aioli:
  9. 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.
  10. For the fried sage:
  11. Heat the oil in a small saucepan over medium-high heat.
  12. 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).
  13. Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with salt.

Recipe by Baker by Nature at