Crab & Sweet Potato Fritters

Servings: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


Ingredients for Fritters:

  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 ½ cups sweet potato, small diced 
  • 2 tablespoons scallions, thinly sliced plus more for garnish
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sweet paprika
  • 1 large egg
  • 1 cup buttermilk
  • 8 oz. lump crabmeat, picked over
  • vegetable oil, for frying

    Ingredients for Hot Sauce Aioli:

    • 2 large egg yolks
    • 1 tablespoon lemon juice
    • ¾ cup olive oil
    • 1 garlic clove, finely grated
    • 1 tablespoon hot sauce (such as Franks)
    • ½ teaspoon kosher salt


      1. To make the aioli: In a medium mixing bowl whisk together the egg yolks and lemon juice until evenly combined then, while whisking constantly and as quickly as possible, very slowly pour in the olive oil, trying to start with only a few drops at a time. As the aioli starts to come together and thicken you can begin pouring the oil more quickly- still whisking constantly!- until all the oil is incorporated. 
      2. Whisk in the garlic, hot sauce and kosher salt. Taste and adjust with more lemon juice and salt as desired. Cover the bowl with plastic wrap and set aside in the refrigerator. 
      3. To make the fritters: In a large skillet over medium heat melt the butter. Once melted add in the shallot and sweet potato and cook, stirring occasionally, about 5 minutes or until the sweet potatoes are just cooked through. Transfer to a large mixing bowl and stir in the scallions.  
      4. In a medium mixing bowl whisk together the flour, cornmeal, baking powder, salt, cayenne and paprika until evenly combined.  
      5. In a small bowl, beat together the egg and buttermilk with a fork, then pour into the mixing bowl with the sweet potato mixture and stir until combined.
      6. Add the dry ingredients into the wet and stir until just combined. Once the fritter batter has just barely come together, gently fold in the crabmeat until it is evenly distributed in the batter.  
      7. Pour 1 ½ to 2 inches of oil into a large saucepan or small dutch oven. Make sure the pan is no more than half full so there is plenty of room for the hot oil to safely expand and bubble while deep frying.  Heat the oil over medium high heat until it reaches 350°F. 
      8. While the oil is heating, line a rimmed baking sheet with paper towels and place a cooling rack on top.  This will be to drain and cool the fritters after frying.  
      9. Once the oil has come to temperature, carefully add 1 to 1.5 tablespoon sized scoops of the batter to the hot oil, one at a time. Continue adding until you have 8 or so fritters (depending on the size of your pot), and fry, turning as needed, about 5 minutes until golden brown and fully cooked. Transfer each cooked fritter to the cooling rack and sprinkle lightly with salt.  
      10. Continue frying, working in batches, until all your fritters are cooked. 
      11. Transfer the slightly cooled fritters to a large serving platter with the aioli alongside. Garnish with more sliced scallions. 




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