Sweet Potato Fritters

Patates Douces en Beignets

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Boiled Sweet Potatoes
  • ¼ Cupful of Milk, White Wine or Brandy
  • A Teaspoonful of Sugar
  • The Juice of a Lemon
  • Powdered White Sugar


Cut the boiled Sweet Potatoes into slender round slices, and steep them for a half hour in a little White Wine or Brandy or milk. Then make a light batter, to which you will have added a tablespoonful of sugar. Add the juice of a lemon to the soaking Potatoes. Take each slice at a time, dip it in the batter, and let it drop from the spoon into the boiling lard. When fried to a nice golden yellow place on a piece of brown paper, and drain. Then place in the dish in which they are to be served. Sprinkle with powdered white sugar, and serve hot as a sweet entremet.