Belgian Sweet Potatoes Congolese (Beignets de Patates Douces)



4 servings



4 md. sized sweet potatoes
1/4 cup honey
1/4 cup brandy
1 tsp. grated lemon peel
Fat for deep frying

Beer Batter

2 cups flour
2 cups light beer


FOR THE BEEER BATTER: Blend the flour and beer until a smooth batter is obtained. Set the batter aside.

Blanch the sweet potatoes for 5 minutes in boiling water. Peel and slice them.

Marinate them for 1 hour in the honey, brandy and lemon peel mixture. Without drying the slices, dip them in the batter.

Fry them in the deep fat heated to 390 F. (195 C) until golden brown. Serve very hot. These fritters are excellent with roast turkey.

Author's Comments

Juliette Elkon..A Belgian Cookbook

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