This recipe came out of nowhere. Or better, I got some inspiration, not gonna lie. The inspiration was a Swedish pancake that goes by the name kolbulle. But this is not a proper kolbulle. This is something that happened when I had kolbulle on my mind and a sweet potato and diced bacon on my counter. I had heard a lot about sweet potato pancakes, but how about making them savoury, and with bacon?
At first I had tried to see if I was able to make them gluten free, but without any flour the batter was not holding together. So I ended up adding 2 tbsp of flour to the mixture and things started to look right. I don’t need to eat gluten-free, I just wanted to experiment. I like to have a few options when I need to cook for people with food allergies. But my initial idea didn’t really turn out, so I had to change plans. Just that minor adjustment and I was nailing very nice sweet potato fritters.Sweet potato and bacon fritters (serves 3):
- 250 g mashed sweet potato
- 1 egg
- 200 ml milk
- 1/3 tsp salt
- 40 g flour
- 125 g diced bacon
- oil for frying
Peel and chop the sweet potato and cook it in shallow water until soft. Then remove water and mash. I have used a medium-sized sweet potato, the quantity needed once cooked and mashed is 250 g. In a separate container crack the egg and whisk it. Add the salt, milk and flour and whisk until all is combined. In the meantime set a frying pan on the stove and fry the diced bacon in its own fat. Remove from heat once cooked through – it doesn’t necessarily have to become completely crispy as if fried in deeper fat. Go back to the egg and milk mixture and add the mashed sweet potato. Once these are combined, add the fried bacon pieces.
Pour some frying oil into the same pan where the bacon had been fried (I didn’t mind reusing the flavour it had left behind) and heat it up. When properly warm, add a spoonful of batter making sure to flatten it so that it’s all the same thickness. Fry on medium-high heat for 3-4 minutes, then flip and fry on the other side. Repeat until all batter is gone (my final yield was 9 medium fritters).Although they’re best eaten on the spot, those fritters can also be enjoyed the following day after warming them up in the oven. Their nicest quality is the fact that they are nicely crispy on the outside and super soft on the inside. A real treat, and I’m starting to picture them in hamburgers…
(Yes I long for summertime BBQs.)