My daughter makes incredibly delicious pork fritters,
the German way! She pounds the pork
tenderloin meat into a nearly plate sized piece of meat, double dredges it in
four, egg and breadcrumbs … and flavors
it with her own blend of spices. I don’t
go to that much trouble, but what I have recently learned from her is that the
meat is much more delicious if you spread it with prepared horseradish and
grainy mustard before you dip it the first time. For me, the first dip is in an egg wash. Then I dredge it in seasoned breadcrumbs. I season plain breadcrumbs with dried parsley
flakes, garlic and onion powder, salt and pepper. I use thin slice pork
tenderloin, often sold as boneless breakfast chops. I pan fry my fritters in a little bit of
canola oil.
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On this day, it is what I did in the remaining oil
that was more delicious than the pork fritters.
Earlier in the week, I had baked a couple medium sized sweet
potatoes. I had one for dinner and stuck
the second one in the fridge. I needed
to use it. I made sweet potato patties! Or is it a sweet potato fritter? The difference is simple. Fritters are made with shredded raw
potatoes. Patties are made with cooked
mashed potatoes. In this case, a mashed
sweet potato.
These are really too simple, but the must have
ingredient is Pampered Chef’s three onion rub.
I use it as a seasoning blend on and in many things, but I don’t think
this recipe would be the same without it.
Peel and mash a medium sized baked sweet potato. Add one egg, a half teaspoon of salt and one
Tablespoon of the three onion blend. Mix
it well. Use a cookie scoop and drop
balls of the mixture into the seasoned breadcrumbs. (Important to note that these don’t have Italian
seasoning in them. Simple garlic, onion
and parsley.) Bread them all the way
around and drop the balls into the pan for frying ... right in the oil left from frying the pork. Gently flatten the balls and turn them after
a minute or two to brown the other side.
No additional seasoning is needed.
I served my pork fritters on buns with sweet
mustard. I added strips of a big white
radish to my plate with the sweet potato patties. This made a nice supper but would be equally
delicious as breakfast or brunch with a poached egg! Enjoy!
