Sweet Potato Fonio Fritters with Sweet and Spicy Aioli
Savory or sweet, these fritters pack a flavorful punch and a bit of crunch with fonio.
Servings 6
Ingredients
WHAT YOU NEED
Spicy Aioli:
- 3 large egg yolks, room temp
- ½ garlic cloves, pressed or finely minced
- ½ sweet, spicy pepper (Dragon Toe, Anaheim, or Poblano), deseeded*
- ⅔ cup olive oil
- ½ lemon, juiced (about 1 tablespoon)
- Kosher salt to taste
- *Add sweet, spicy pepper to taste depending on spice level and size
Fritters:
- 1 ½ cups sweet potato mash
- 1 cup cooked and cooled fonio
- 3 Tbsp. all purpose flour
- ½ Tsp. kosher salt
- ¼ Tsp. allspice
- ¼ Tsp. cayenne pepper (or to taste)
- 1 large egg, well beaten
- 1 cup neutral flavored cooking oil
Instructions
HOW TO MAKE IT
- In a food processor, combine the egg yolks, garlic, and pepper. Process for about 15 seconds on the highest setting. Then, slowly begin to drizzle in the oil while continuing to process. After adding about 1/2 cup of oil, turn off the processor and check the consistency. Process and drizzle in more oil if needed, then add lemon juice and salt to taste. Mix well again for about 15 seconds before transferring to an airtight container, and setting aside in the refrigerator until ready for use.
- In a medium bowl, add all of the fritter ingredients except the seasonings, spices, and egg. Taste, season as needed, and then add the beaten egg. Mix well until all ingredients are incorporated.
- Form into fritters about 2 inches by 2 inches round and add them to a lined baking tray. Place the fritters aside in the refrigerator for about 5 minutes to firm up.
- In a frying pan, add the cooking oil. Heat over medium high heat or for about 1 to 2 minutes. Remove the fritters from the fridge while the oil heats up. Once the oil is ready, add a few fritters in at a time, being sure to not overcrowd the pan. Cook fritters for 3 to 5 minutes before flipping and cooking an additional 3 to 5 minutes, or until fritters are golden brown.
- Remove fritters and place on a cooling rack. Cool slightly before serving with the spicy aioli.
Notes
- Fritters can be prepped ahead of time (with or without the egg), and frozen for up to 2 months.
- Cooked fritters will last in the fridge 3 to 5 days, wrapped in plastic wrap and/or stored in an airtight container.
- Fritters can be served spicy and savory, or sweet. These fritters work just as well with cinnamon and vanilla added into the fritter batter with cold ice cream served on top. The cayenne is a spicy, delicious contrast with sweet ice cream! Add peppers, green onion, or other ingredients like herbs to the potato mix for a more savory fritter.
- Roasting, baking, or microwaving whole fresh sweet potatoes adds more depth of flavor to this dish, but canned whole or mashed sweet potato works just as well. I personally roasted one and microwaved the other and both tasted good (I prefer the roasted!).
- The egg and flour in the recipe can both be substituted with plant based options and other flours.
- Aioli will last 3 to 5 days in a tightly sealed container. Add a piece of plastic wrap pressed on top of the aioli to avoid creating a skin on its top.
- Roasting the garlic and/or peppers of the aioli will impart a richer flavor.
- The food processor can be substituted with a blender or bowl and whisk!