Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 500 grams of sweet potatoes, cut them into chunks, and boil them in salted water until very tender, then drain and mash thoroughly until smooth.

2. 2

   In a large bowl, combine the mashed sweet potatoes with 100 grams of grated Minas cheese, 2 tablespoons of chopped fresh cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing until well incorporated.

3. 3

   Form the sweet potato mixture into approximately 16-18 small, uniform balls or croquette shapes.

4. 4

   Prepare a dredging station with 1 cup of all-purpose flour in one shallow dish and 2 large beaten eggs in another shallow dish.

5. 5

   Dip each sweet potato fritter first into the beaten eggs, ensuring it is fully coated, and then dredge it thoroughly in the all-purpose flour, making sure to cover all surfaces evenly.

6. 6

   Heat about 4 cups of vegetable oil in a deep pot or fryer to 175-180°C (350-360°F).

7. 7

   Carefully fry the fritters in batches, without overcrowding the pot, for 3-5 minutes until they are golden brown and cooked through, then remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.