Sweet Potato and Fruity Fritter

These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast!

INGRIDIENT

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 tablespoons dark rum

2 cups cooked, mashed sweet potatoes

1 cup mashed banana

1 cup crushed pineapple, drained

¼ cup butter, melted

vegetable oil, for deep-fat frying

powdered sugar for dusting

DIRECTION

Step: 1

Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.

Step: 2

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Step: 3

Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.