Sweet Potato Fritters Recipe

Ingredients:

• 2 sweet potatoes (14 - 16 ounces each)
• 2 green onions, thinly sliced
• 2 tablespoons unsalted butter, melted
• 1 tablespoon Thai red curry paste, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 2 large eggs
• 1 1/2 cups panko (Japanese breadcrumbs), plus more as needed
• 1/4 cups vegetable oil or coconut oil, plus more as needed
• Sriracha Aioli:
• 3/4 cup mayonnaise
• 4 teaspoons sriracha, plus more to taste
• 1 clove garlic, minced

Directions:

1. Adjust oven rack to middle position. Preheat oven to 350°F.
2. Prick potatoes a couple of times with fork. Place potatoes on rack set in rimmed baking tray. Bake 1 hour or until potatoes are soft when pierced with sharp knife. Remove from oven and cool 30 to 45 minutes.
3. While potatoes cool, make aioli. Combine aioli ingredients in small bowl and stir to blend. Cover and chill until serving time.
4. Peel cooled potatoes and place in large bowl. Mash with fork or potato masher. Stir in green onion, melted butter, 1 tablespoon curry paste, and 1 teaspoon salt. Taste and add more curry paste and salt, as desired. If mixture is very soft, cover and chill to make it easier to form into patties, 30 to 60 minutes .
5. To make fritters, line baking sheet with parchment paper. Break eggs into small bowl and whisk to blend. Place panko on plate. Form 1/4-cup portions of sweet potato mixture into balls. Dip each ball in beaten egg and roll in panko crumbs. Place each ball on lined baking sheet and flatten to a disk, about 2 1/2 inches in diameter.
6. Heat 1/4 cup oil in large, non-stick skillet over medium heat. Add half the fritters and cook until hot and browned on both sides, 2 to 3 minutes per side. Transfer to warm platter. Add more oil, as needed, and cook remaining fritters. Serve warm with Sriracha Aioli.