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    Home » Recipes » Appetizers

    Spicy Chorizo & Sweet Potato Fritters

    By Nancy Mock January 12, 2019 Updated May 20, 2020 Leave a Comment

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    These savory fritters have a lovely combination of sweet and spicy flavors.

    A very popular snack at our house: mashed sweet potatoes and chorizo sausage fried up together in a savory fritter.

    These savory fritters have a lovely combination of sweet and spicy flavors.
    → Jump to Recipe

    With the creation of this recipe, I think I need to come clean and state that I will apparently turn anything into a fritter!

    It all started with sweet summer blueberries that I added to a batch of Blueberry Fritters, topped with a dusting of confectioner's sugar. Next I turned a fall favorite, pumpkin into savory Pumpkin Fritters with Curry and Potato.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    Then I came home from the winter Farmer's Market with several, deep red-orange sweet potatoes.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    And while contemplating what to do with these lovelies, my brain went first to roasting, then to mashing, and then to... fritters!

    These savory fritters have a lovely combination of sweet and spicy flavors.

    I knew that the smooth texture of mashed sweet potato would create a perfect batter for fritters. Because I am also drawn to almost any sweet-spicy combination, I added to these fritters some spicy chorizo sausage.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    The response around here was quite enthusiastic.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    The chorizo added a little kick to the fritters, but not overwhelmingly so.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    And the sweet potato fritter was smooth, tender, sweet and creamy.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    Give these a try. You might find that you too are hooked on fritters, and like me may start looking through the pantry and fridge to see what else you can fritter! Other recipes you should check out are:

    Blueberry Fritters
    These delicious Blueberry Fritters are like a cross between blueberry pancakes and fried dough. There is a hint of cinnamon in the fritter batter, plus a dusting of confectioner's sugar to finish. 
    Take me there
    Blueberry fritters on a black plate.
    Pumpkin Fritters with Curry & Potato
    Pumpkin with diced, fried potatoes and curry, all wrapped up in a fritter batter!
    Take me there
    Three pumpkin fritters on a small gray plate
    These savory fritters have a lovely combination of sweet and spicy flavors.

    Have you tried these fritters? Click the stars above to rate the recipe or leave a comment for me below!

    These savory fritters have a lovely combination of sweet and spicy flavors.

    Spicy Chorizo & Sweet Potato Fritters

    Nancy Mock
    Mashed sweet potato is the perfect vehicle for spicy chorizo sausage in these fried-up fritters!
    5 from 1 vote
    Print This Recipe Pin This Recipe
    Prep Time 40 mins
    Cook Time 40 mins
    Total Time 1 hr 20 mins
    Course Appetizer, Bread, Side Dish, Snack
    Servings 10 servings

    Ingredients
     
     

    For the Dipping Sauce:

    • ¼ cup mayonnaise
    • 2 tablespoons ketchup
    • 1 teaspoon hot sauce

    For the Fritters:

    • 1 pound sweet potatoes, any variety will work. Covington or Burgundy varieties make an especially smooth mash
    • Vegetable oil: 4 teaspoons for cooking ingredients; 3 cups more for frying the fritters
    • 1 ¼ teaspoons salt, divided
    • 1 pinch black pepper
    • 8 ounces spicy chorizo sausage
    • 1 ¾ cups all-purpose flour, unbleached
    • 1 ½ teaspoons baking powder
    • 2 large eggs
    • 1 ½ cups milk

    Instructions
     

    Make the dipping sauce:

    • In a small bowl, whisk together the mayonnaise, ketchup and hot sauce. Cover and refrigerate the sauce until the fritters are ready to serve.

    Make the fritters:

    • Preheat the oven to 400° Line a medium baking sheet with parchment paper.
    • Peel the sweet potato and slice it into ½-inch thick slices. Cut each slice into 4 pieces. Place the pieces into a medium bowl.
    • Add to the bowl 3 teaspoons of the oil, ¼ teaspoon of the salt and the pepper. Toss the potatoes to thoroughly coat them with oil and seasoning.
    • Pour the potatoes onto the prepared baking sheet and spread them to an even layer. Roast the potatoes for 20 minutes, until they are tender.
    • Remove the potatoes from the oven and transfer them to the bowl of a food processor. Purée the potatoes until they are smooth. Set them aside.
    • Finely dice the chorizo sausage and place it into a medium nonstick skillet. Add in 1 teaspoon of the canola oil. Cook the chorizo over medium heat, stirring often, until it is heated and beginning to get crispy - about 5 minutes.
    • Transfer the chorizo to a heatproof plate lined with a paper towel. Use the paper towel to absorb and blot away the grease. Set the chorizo aside to cool slightly.
    • Have a large frying pan ready on the stove and a metal slotted spoon or spatula. Nearby, place a cooling rack over a baking sheet and line the cooling rack with paper towels.
    • In the bowl of a stand mixer, whisk together the flour and baking powder. In a small bowl, beat together the eggs and milk. dry ingredients. Slowly mix the wet ingredients into the dry. Add in the cooked, mashed sweet potato and the chorizo. Mix the batter until all ingredients are combined.
    • In the frying pan, heat 3 cups of the canola oil to 330° F.
    • Add a scoop of the batter to the oil, using a 2-tablespoon sized scoop or spoon. The batter should spread a little in the oil. After it fries on one side for about 2 minutes, carefully turn it over in the oil using the metal spoon or spatula. Fry for another 2 minutes or so until both sides are browned. Remove the fritter from the oil with slotted spoon/spatula to the paper towel-lined rack.
    • Repeat these steps with the rest of the batter. Periodically check the temperature of the oil, and bring it back to 330° F if it has fallen or increased. NOTE: the batter should be thin enough that it spreads a little in the oil and cooks all the way through. Check your first 1 or 2 fritters: if they are still raw in the centers, then thin your batter with a little more milk.
    • Serve immediately while the fritters are warm, with the dipping sauce on the side. Refrigerate leftover fritters covered with plastic wrap. To reheat: place the fritters on a baking sheet and heat in a 400° F oven for 10 minutes.

    Nutrition

    Serving: 1fritterCalories: 307kcalCarbohydrates: 29gProtein: 10gFat: 16gSaturated Fat: 5gCholesterol: 57mgSodium: 699mgPotassium: 398mgFiber: 1gSugar: 4gVitamin A: 6535IUVitamin C: 1.5mgCalcium: 92mgIron: 1.9mg
    Tried this recipe?Leave a comment, tell me what you think!

    This post was originally published in February 2017.

    These savory fritters have a lovely combination of sweet and spicy flavors.

    « Vichyssoise Leek and Potato Pie
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