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

Ashley Manila
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Ingredients
 

  • 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

Instructions
 

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.
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