These were a little dry. I wish I had some kind of sauce or sour cream to go with them. But I did think that they had a good flavor. I added some chipotle pepper and chili powder to make them a bit more spicy. I loved the pinto bean mixture and thought that it complimented the fritters very well.
Sweet Potato Fritters with Smoky Pinto Beans
From EatingWell: September/October 2010
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.
30 Reviews for Sweet Potato Fritters with Smoky Pinto Beans
Too damned much trouble. I'd rather have a cheeseburger!
I thought these were great. They taste much more cake-y and less potato-y than I thought they would. Mine made 10 instead of 8 when I measured the potato mixture out in 1/4 cups.
I did make two modifications...I used about a tablespoon of frozen chipotle pepper in adobo sauce in the beans and veggie mix and I used a red pepper instead of green. I found the cakes to be perfectly spicy and flavorful without being overly spicy. I ate these with sour cream and skipped the lime.
I would make these again.
Sadly I found the raw mixture to be better than the finished product! I definately agree that these come out too dry. Next time I will try adding less flour and cornmeal, as well as increasing the heat during pan searing so that they don't cook as long in the oil and instead just creat a nice crispy shell. Perhaps that will help. If they weren't so dry, it would be a fabulous recipe!
As others pointed out, I don't quite get the inclusion of the pinto beans. The falvours don't mix well together and seem a bit disjointed. Although, I enjoyed the beans. I will make both of these again, seperately and with modifications on the fritters.
extremely dry. won't be making these again...