Feta cheese and fresh dill are a nice contrast to the sweet crunchiness of these bite-size potato pancakes from chef and restauranteur Michael Symon (who has a new spot opening in December at Palms Casino Resort Las Vegas called Mabel's BBQ!).
Want more party bite ideas? Get his recipe for Smoked Whitefish Pate here.
- 2 medium sweet potatoes
- 1 tablespoon torn fresh mint
- 1 1/2 tablespoons torn fresh dill
- 1 large scallion (white and green parts), thinly sliced on the bias
- 2 cloves garlic, minced
- 4 ounces feta cheese, coarsely chopped or crumbled
- 1 lemon, zested
- 1 large egg
- 3 tablespoons all-purpose flour
- Canola oil, for pan-frying
- 1/2 cup Greek yogurt
Grate sweet potatoes on the large holes of a grater onto a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible, discarding the liquid.
In a medium bowl, combine sweet potato, mint, dill, scallion, garlic, feta and lemon zest. Stir in egg and flour and mix to combine.
In a large shallow pan, add enough canola oil to reach a depth of 1/4 inch (oil should come halfway up the sides of the fritters) and place over medium-high heat.
Form fritters by hand or using a 1/4 cup measure. In batches, fry fritters until golden-brown, about 2 minutes per side. Transfer to paper towels to drain.
Serve fritters with a dollop of greek yogurt.