We did it. We finally scored a reservation at the restaurant we’d been trying to get into for years. Our last visit to Lake Placid proved fruitful…
It was during this weekend that we walked our beloved Mirror Lake, tried tomatillo salsa for the first time and treated ourselves to a luscious meal in the intimate setting of The Interlaken Inn. I was so excited about this evening…I wore a dress. Once upon a time that was my daily uniform. Working outside the home called for dressy professional attire, full on make-up and nice shoes. Ahhh, nice shoes. These days, I’m lucky to wear anything that’s not stretchy or adorned in a college logo. And make-up? Not much beyond a little cherry chap-stick and moisturizer. Okay, maybe a little eye pencil – some habits are hard to break. Don’t get me wrong, this new dress-code suits my life perfectly, however, a little primping every now and again is good for my soul.
So with black dress, sharp looking boots, and Estée Lauder Maplesugar lip color, I was ready to sit across from Hubby in a style that befitted the dark paneled room with its hand-painted murals.
You’re probably wondering if our dining experience lived up to the hype that we built in our imaginations over the years?
My entree, which included N.Y. Strip Steak with caramelized onion demi-glace, house cut pomme frites & maple vinaigrette tossed mixed greens was superbly prepared and gorgeously presented but it was the Crisp Fried Zucchini Fritters with Parmigianno-Reggiano & leeks with Sriracha Greek yogurt dipping sauce that set the tone for my evening. And of course, this appetizer was the thing that got my wheels turning…actually, it was the Sriracha Greek yogurt dipping sauce that got my wheels turning…fast.
Since I already have a recipe for zucchini fritters, I wanted to do something that would be equally savory and delicious and a great complement to a Sriracha sauce…
Sweet Potato Fritters with Sriracha Mayo was born.
My fritter recipe includes a touch of cinnamon for an added sweet spice which breaks through the heat of the Sriracha in a really lovely, interesting way.
I had fun testing this recipe. Until I found the right balance of flour and Panko bread crumbs, I had to indulge in the pieces that kept falling apart. It wasn’t many – but it was enough to know that this flavor combination works.
These fritters make an ideal appetizer or side-dish. I served them for dinner with bean burgers making it a really tasty vegetarian meal.
- 2 large sweet potatoes (1 lb.), coarsely grated and dried with a paper towel
- 2 eggs, beaten
- ½ cup flour
- ½ cup Panko breadcrumbs
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- Olive Oil for frying
- 3 Tbsp. mayonnaise
- 1 Tbsp. Sriracha sauce
- In a large bowl combine sweet potato, eggs, flour, bread crumbs, cinnamon and salt.
- Mix well.
- Let mixture rest for about 10 minutes.
- In the meantime prepare the Sriracha Mayo. Combine the mayo and hot sauce, stirring completely. Set aside.
- In a medium skillet, heat 2 - 3 Tbsp. olive oil over medium heat.
- Scoop enough potato mixture to fit in the palm of your hand, about ⅛ cup.
- Roll like a meatball then flatten and form into a small pancake shape.
- Gently deliver pancake to the oil.
- Sauté for about 5 minutes until cooked through and golden brown, turning once.
- Remove to a paper towel lined plate.
- Keep warm in a low oven.
- Add more oil to the pan as needed.
- When all the batter is cooked, place fritters on a serving platter and serve with Sriracha Mayo.
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