Liberian Fried Sweet Potato Puffs
Liberian fried sweet potato puffs turn boiled, mashed sweet potato into a crisp-shelled snack with a soft, creamy middle. The batter is held together with just an egg and a quarter cup of flour, so the potato stays the main flavor. Cinnamon, nutmeg and cloves add warmth, while black pepper keeps the sweetness in check. Serve them hot from the oil with ketchup or aioli for dipping.
Instructions
Put the mashed sweet potatoes in a large mixing bowl and stir in the lightly beaten egg until the two are evenly blended.
In a separate bowl, whisk together the flour, baking powder, salt, black pepper, cinnamon, nutmeg and cloves so the spices are spread through the flour.
Add the dry mixture to the sweet potato a little at a time, stirring until no dry patches remain and the batter is smooth.
Heat the vegetable oil in a large pot or deep-fryer to 350°F (175°C).
Using a spoon or cookie scoop, carefully drop spoonfuls of the mixture into the hot oil. Fry in batches for about 3 to 4 minutes, until the puffs are golden brown and crisp.
Lift the puffs out with a slotted spoon and set them on a plate lined with paper towels to drain. Serve warm.
Make it personal.
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