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Ultimate App: Spicy Sweet Potato and Chicken Fritters

I’m probably not the first person to admit I’m more interested in Game Day Food than the Big Game itself. When people get together with a bevy of fingers foods, you can certainly count on me showing up. It’s probably one of my favorite ways to eat — a little bit of this, a little bit of that. And there will be dips, crunchy salty things, plenty of icy beer.

This year I’ll be making my Spicy Sweet Potato and Chicken Fritters. Warm sweet potatoes become the base for this savory fritter that’s stuffed with chicken and then dipped in a spicy sour cream and sriracha combo. And did I mention the fritters have a delightful crunch thanks to panko breadcrumbs? I love these things, they’re hot and sweet and the fontina béchamel isn’t anything to laugh at either. Perfect game day snacking.

Now excuse me while I hang out in the kitchen while you watch the game. Everyone knows that’s the place to be, right? 

Spicy Sweet Potato and Chicken Fritters
Makes 20

2 1/2 cups warm mashed sweet potatoes
2 ounces goat cheese, crumbled
2 Tablespoons chives, thinly sliced
1 1/2 Tablespoons thyme, minced
2 teaspoons salt
1 teaspoon pepper
1 cup roasted chicken, diced
3 Tablespoons Sriracha hot sauce

Fontina Béchamel:
1/2 Tablespoon unsalted butter
1/2 Tablespoon all purpose flour
1/2 cup whole milk
1/2 cup fontina cheese, grated
1/2 teaspoon salt
1/8 teaspoon ground nutmeg

Spicy Dipping Sauce:
1/2 cup sour cream
3 Tablespoons Sriracha hot sauce
1/2 lemon, juiced
2 Tablespoons chives, thinly sliced

1 cup all purpose flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
2 cups vegetable oil for frying
salt and pepper to taste 

  1. Place the mashed sweet potatoes in a mixing bowl and fold in the goat cheese, chives, thyme, salt and pepper.
  2. Spread the mixture into a shallow baking dish, cover and place in the refrigerator to chill, for at least 2 hours.
  3. In a medium bowl toss together the chicken and Sriracha until fully combined. Set aside.
  4. In a medium saucepan melt butter over medium heat.
  5. Once the butter has melted stir in the flour.
  6. Continue stirring for 3-4 minutes to remove the raw flour flavor.
  7. Whisk the milk into the flour mixture and continue whisking to prevent lumps from forming, about 3 minutes or the mixture begins to thicken.
  8. Add the salt, nutmeg and fontina cheese and stir until the mixture coats the back of a wooden spoon.
  9. Remove the mixture from the heat and stir in the chicken mixture.
  10. Pour the creamy mixture into a separate shallow baking dish and place in the refrigerator for about 2 hours or until the mixture chills.
  11. For the sauce: Place all the ingredients in a bowl and stir together. Place in the refrigerator until ready to use.
  12. Preheat the oil in a large cast iron skillet to 350°F.
  13. Take 2 tablespoons of the chilled sweet potato mixture flatten into a disc.
  14. Place a small amount of the creamy chicken mixture in the center of the potato disc and wrap the potato mixture around the chicken and roll, creating a chicken stuffed potato ball.
  15. Place the stuffed sweet potato balls onto a baking sheet and place in the refrigerator for 1 hour.
  16. Gently coat each potato ball with flour, shaking to remove the excess.
  17. Next, dip each flour coated ball in the lightly beaten eggs, then carefully dredge them in the panko crumbs.
  18. Gently drop the fritters into the oil in batches.
  19. Fry each fritter for about 5 minutes on each side or until they are golden brown.
  20. Drain on paper towels and season with salt and pepper. Serve warm with the spicy dipping sauce.

Find Matt at mattbites.com.
More Big Game recipes from Cooking Channel, right here.

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