Recipe of the Week
Sweet potato fritters
- • 2 large sweet potatoes
- • 1 cup frozen corn
- • 1 bunch scallions, chopped
- • 4 tbs. biscuit mix
- • 1 tbs. crushed red pepper
- • 1 tbs. chopped garlic
- • 4 tbs. agave syrup
Dice sweet potato in small cubes. Place in sauce pot and cover with water and add 2 tbs salt, bring to a boil and simmer until al dente. Drain and cool.
Place all ingredients in a mixing bowl except the biscuit mix. Mix together.
Sprinkle biscuit mix over mixture and add a couple of tablespoons of water and bring together.
The mixture should form little balls in your hand.
Form in to marble-sized fritters and fry at 350 degrees for 2-3 min until golden brown.
Let drain and sprinkle with sea salt and drizzle with agave syrup.
For raspberry chipotle jam
- • 1 large jar of raspberry preserves
- • 2 chopped chipotle peppers
Heat preserves in a small saucepan and add chipotles. Cool and serve