Canola, or comparable oil 1 large TSFF sweet potato (about 1 cup) 4 tablespoons melted salted butter 1 egg 1/4 cup bread crumbs 2 tablespoons flour Salt and freshly ground black pepper 1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping) 1/2 cup fresh or thawed frozen corn 1 cup sour cream
In a shallow pan, heat oil to 350F. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool.
Cut sweet potato in half, scoop out the flesh*, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently.
Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry.
Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
*I mash the cooked tuber a bit, with the peel on, put it in a small, but tall container and use an immersion blender to incorporate the very healthful skin into the fritter.