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Stokes Purple® Sweet Potato Fritters with Green Tahini

This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.

Ingredients

1 pound Stokes Purple® sweet potatoes
2 eggs, beaten
3 tablespoons flour
1 tablespoon pimenton dulce (Spanish sweet smoked paprika)
1 teaspoon ground cumin
¼ cup thinly sliced scallions
¼ cup minced dill
¼ cup minced parsley
Kosher salt
Grapeseed oil (or any neutral oil)

Green Tahini:
1 cup tahini
3 tablespoons lemon juice
1 large clove garlic, grated
¼ cup minced dill
¼ cup minced parsley
Sea salt

Steps

Using the grater attachment on a food processor (or a handheld box grater), grate the Stokes Purple® sweet potatoes (skins and all). Squeeze the potatoes in a towel to wring out as much moisture as possible. In a large bowl, whisk together the eggs, flour and pimenton. Add the grated sweet potatoes, scallions, dill and parsley and season with 1½ teaspoons of kosher salt. Use your hands to combine the mixture, squeezing as you go to make sure everything is well incorporated.

Scoop 2 tablespoons of sweet potato mixture at a time, forming each into a small, tight patty. In a large sauté pan over medium-high heat, heat enough grapeseed oil heat to shallow fry the fritters.T est the heat by dropping a piece of sweet potato into the oil — if it sizzles immediately, it’s ready to go. Fry each fritter for 2 minutes per side, then transfer to paper towels to cool.

For the green tahini: In a blender or food processor, combine all ingredients, adding water as necessary to thin into a drizzle-able sauce. Adjust salt and citrus as needed.

Serve the fritters with plenty of green tahini to spoon over top.

Brunch version: Spread green tahini on a plate; serve the fritters on top, with poached eggs or eggs fried in olive oil with pimenton.