Private: Blog & Recipes Archive
Chef’s Table Sweet Potato Fritters w/ Cranberry Orange Chutney & Honey Whipped Chevre
Prep Time:
Serves
Ingredients
Sweet potato fritter (yield, 12 fritters)
- 1 Lg Sweet potato, roasted and peeled
- 1 tbs Thyme leaves, chopped
- 1 tsp Rosemary leaves, chopped
- 2 Green onions, sliced
- 1 Egg
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon
- 1 tsp Salt
- ¾ Cup Flour
- 2 tsp Baking powder
Cranberry and Orange Chutney (6-8 portions)
- 2 tsp Butter
- ¼ lg Onion, minced
- 1 clove Garlic, minced
- 1 tbs Ginger, grated
- Zest of Orange
- 3 tbs Orange juice
- 3 tbs + 1 tsp Cider vinegar
- ½ Cup Brown sugar
- 1 tsp Thyme leaves, chopped
- 3 Tbs Orange segments, cut in half
- 2 Cups Cranberries, frozen
- 1/2 Cinnamon stick
- 1/8 tsp Cloves, ground
Honey whipped chevre (4-6 portions)
- 1 Cup Chevre
- ¼ Cup Honey
- 1/8 tsp Cinnamon, ground
Created By
This recipe is brought to you by Chef Kyle Fee and Chef Erin Circelli-Russell with the help of their students from The Chef’s Table at Fanshawe College.
Directions
Sweet potato fritter (yield, 12 fritters)
- In a large mixing bowl, mash the sweet potato into a paste. Add the herbs, green onion, egg, spices and salt. Mix well.
- Sift the flour and baking powder and incorporate into the sweet potato mixture.
- With 2 spoons carefully drop 1 tbs of batter into a deep fryer. Fry @ 350˚, rotating part way through cooking, cooking about 3 minutes on each side.
Cranberry and Orange Chutney (6-8 portions)
- Heat butter in a medium sized pot, and sweat the onion, garlic and ginger until the onion begins looking slightly translucent.
- Add the remaining ingredients to the pot and simmer on medium low heat until most of the liquid has evaporated, leaving a syrupy consistency.
Honey whipped chevre (4-6 portions)
- Combine all ingredients in a mixing bowl and whip with a whisk until light and airy.
