I loved the method, the ingredients, and the fact that it's meat-free... but where was the flavor? I followed the recipe exactly, and the cornmeal made the fritters really chewy. The poblano was kind of bitter, and the smoked paprika didn't seem to add much. I doused it in lime, which helped, but it needed to be more tender and maybe the addition of sour cream would have helped. Too bad. It looked perfect, however. Just like the picture. :-)
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.
31 Reviews for Sweet Potato Fritters with Smoky Pinto Beans
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.
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.