“Better than Sweet Potato Casserole” CRISPY Sweet Potato Fritters

EPISODE 1265 – How to Make CRISPY Sweet Potato Fritters | Tortitas Crujientes de Boniato Recipe

FULL RECIPE HERE:

“Better than Sweet Potato Casserole” CRISPY Sweet Potato Fritters

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🇪🇸Picual (SPAIN) Extra Virgin Olive Oil

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bienvenidos and welcome to another episode of Spain on a fork so to all my followers in the United States tomorrow’s Thanksgiving so happy Thanksgiving to all of you anyways with that being said today we’re making a recipe that’s perfect for any time of the year in any place in the world but I do tell you it’s extra special during Thanksgiving as it perfectly pairs with that delicious feast we’re talking crispy sweet potato fritters these 
are known as Tortitas Crujientes de Boniato and let me tell you these fritters have a light crispy 
texture in the outside with a delicious flavor in the inside the recipe is above and beyond easy to make and the best part is all done in just 30 minutes folks serve these sweet potato fritters as a 
tapas appetizer or even as a side dish either way it’s the kind of food that with each bite 
it’s going to fill you with so much goodness alright let’s just jump right into this 
I’m going to grab one large sweet potato this is half a pound or about 225 g I already 
washed and pat it dry and using a box grater we’ll finely shred it and as you can 
see I’m leaving the skin on the sweet potato as it has more nutrients and flavors 
If you prefer you can peel the sweet potato then we’ll add the shredded sweet potatoes into a cheesecloth with a bowl underneath and we’ll squeeze all the water out you can 
also use a flour sack towel here or even add the shredded sweet potatoes into a colander and using the back of a wooden spoon push out the water either way this is such an important step as it’s going 
to ensure that you end up with crispy fritters for the next step I’m going to add in half 
a cup of all-purpose flour into a large bowl which is 60 g and half a teaspoon 
of baking powder which is 2 g and we’ll mix the dry ingredients together then we’ll make a well in the middle 
crack in one large egg and whisk the egg and then we’ll add in 1/3 cup of beer which 
is 90 ml and whisk it all together until we end up with a smooth batter I’m using a typical Spanish beer here but you can use whatever beer you like and if beer’s not your thing you can 
also use club soda here or even sparkling water once we end up with a smooth batter 
we’ll add in the shredded sweet potatoes along with 1/4 cup of finely chopped onion 
which is 35 g one clove of garlic that’s been finely grated 2 tablespoons of grated cheese 
which is 15 g I’m using a Spanish manchego but you can use whatever cheese you 
like 2 tablebspoons of chopped parsley which is about 5 g half a teaspoon 
of sweet smoked Spanish paprika which is a little over 1 g and 1/4 teaspoon 
of ground cumin which is about half a gram then we’ll season generously with sea 
salt and freshly cracked black pepper and we’ll give it a mix until 
it’s well mixed together And that’s the exact texture you want from your 
batter If you see that yours is too thick or thin just adjust the amount of liquid you add 
in there but like I’ve told you in the past these fritter batters are very forgiving meaning even if you don’t have them right on the money you’re still going to end up with delicious 
fritters for the final step let’s start cooking them up I’m going to heat a large fry 
pan with a medium heat and add in 1/4 cup of extra virgin olive oil which is 60 ml make sure 
to use the good stuff here if this is what truly makes the difference link where you can get the Spanish one I’m using in the description box below after a couple minutes and the oil’s nice and hot we’ll start adding in spoonfuls of the batter and you want to make sure all the fritters are 
in a single layer and evenly spaced out so cook this in batches to not overcrowd 
the pan and you also want to make sure as you’re adding the fritters in there 
that you gently push down on them and we’re going to go between 
3 to 4 minutes per side here or until the fritters are golden and crispy and as you finish each batch transfer 
them into a dish with some paper towels once all the fritters have been fried up let’s 
make a simple mayo aioli that truly elevates this dish I’m going to add in two cloves 
of garlic I roughly chopped into a mortar along with 1/4 tsp of saffron threads which is about a 1/4 gram link where you can get the Spanish golden saffron I’m using in the description box below 
and a pinch of sea salt and using a pestle we’ll pound down on the ingredients until 
we end up with a paste-like texture you can also use a food processor here 
hand blender or even a nutri-bullet then we’ll add in half a cup 
of mayonnaise which is 120 grams 1 teaspoon of dijon mustard which is 
about 5 g 1 teaspoon of fresh lemon juice which is 5 ml and 1 tbsp 
of extra virgin olive oil which is 15 ml and we’ll season with a kiss of sea salt and freshly cracked black pepper and we’ll give it a whisk until 
we end up with a beautiful creamy sauce then we’ll transfer the mayo aioli into a 
serving dish and decorate the fritters around it and check it out folks our crispy sweet 
potato fritters are done easy to make beautiful presentation and all 
done in just 30 minutes let’s give these a try and see how they turned out once again, folks Tortitas Crujientes de Boniato that’s kind of a tongue twister Tortitas Crujientes de Boniato either way I cannot wait to try this here we go I turned it around you know 
that’s not double dipping as you know wow so good I’m such a huge fan 
of fritters and these right here sit up there with the best of them you have that light crispy 
texture on the outside the inside so many amazing flavors with those beautiful sweet 
potatoes really shining through and that simple mayo aioli taking this to the next level easy 
to make give these a try at home once again as a tapas appetizer as a side dish for 
Thanksgiving or any time of the year either way it’s the kind of food that we eat each bite 
It’s going to fill you with so much goodness really quick before I go a shout out to 
a couple of my patreons Daniela Brandt Patricia O’Brien and Cullen Holliman again
guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and if you’re 
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