Roasted Sweet Potato & Chinese Sausage Fritters
Y’all know I love to fry things.
YOU KNOW THIS.
But sometimes a girl wants to griddle instead, so we took a chance on throwing these Roasted Sweet Potato & Chinese Sausage Fritters on a flat top - and boy did it pay off.
Haven’t had Chinese sausage before?
Then you’re especially in for a treat.
Chinese sausage, or Lap Cheong, is a dried, hard pork sausage that’s been smoked, sweetened and seasoned with rose water, rice wine and soy sauce - making it delightfully salty AND sweet.
While it’s not easily found in markets around our town in Montana, it can be ordered online and delivered right to your door to try.
Oh, and these beauties were inspired by a menu item from one of our favorite restaurants in Boston. When in Beantown, be sure to check out Myers + Chang for creative, upscale Asian-inspired small plates that are served family-style in a super cool environment.
Whee!
here’s what you’ll need
2 cups sweet potato, peeled and diced small
1 cup Chinese sausage, diced small
1/2 cup scallions, thinly sliced
chives, chopped
2 eggs
1/2 cup milk
1 cup flour
1 tsp baking powder
1 tsp paprika
Sriracha
mayo
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Saute sweet potatoes in extra virgin olive oil over medium heat on your griddle until tender and roasted. Season generously with salt.
Do the same with the sausage (minus the salt part) until slightly browned and crispy.
Remove sweet potatoes and sausage from the griddle.
Set aside to cool.
Now it’s time to make your batter by mixing flour, baking powder, paprika, 1 tsp salt and 1 tsp pepper in a bowl.
In a separate bowl, whisk eggs and milk together.
Add this to the bowl of flour.
Mix well.
Add sweet potatoes, sausage and scallions to the batter.
Stir to incorporate.
Drop blobs of batter on your oiled griddle over medium heat.
Cook 2 to 3 minutes per side until golden and crispy.
Make sure to flatten the fritters slightly with your spatula after they’ve been flipped the first time.
Serve with Sriracha Mayo (1 tbsp Sriracha to 2 tbsp mayo) and garnish generously with chopped chives.
Hit the whole thing with a bit more Sriracha if you like lotsa heat.
Enjoy!