Sweet Potato And Beet Fritters With Herbed Buttermilk Dip

• 1/2 pound sweet potatoes, peeled and grated
• 1/2 pound beets, peeled and grated
• 1/4 cup finely chopped scallions
• 5 tablespoons dry breadcrumbs
• 5 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 3 tablespoons half and half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• peanut oil (for frying)
• 1 cup buttermilk
• 4 tablespoons sour cream
• 3 tablespoons mayonnaise
• 1/4 cup loosely packed chopped herbs
• 1 clove garlic, pushed through a press or a microplane grater
• 1/2 teaspoon Dijon mustard
• Salt and pepper
• dash of hot sauce

1. Place sweet potatoes in a clean towel and squeeze out excess moisture.
2. Place sweet potatoes in a bowl and add beets and remaining ingredients.
3. Stir together mixture until just combined.
4. Cover and let sit in the refrigerator for an hour.
5. Pour peanut oil into a pan to the depth of 1/2 an inch.
6. Heat oil over medium-high heat.
7. Drop sweet potato mixture by spoonfuls into hot oil, using the back of the spoon push dow and spread out the mixture to make little patties.
8. Cook, turning once, 2 to 3 minutes on each side or until nicely browned and crisp.
9. Drain on paper towels, and sprinkle with additional salt and pepper to taste.
10. Serve with herbed buttermilk dip.

sweet potatoes, beets, scallions, breadcrumbs, flour, eggs, salt, black pepper, peanut oil, buttermilk, sour cream, mayonnaise, herbs, clove garlic, mustard, salt, hot sauce

Taken from www.foodrepublic.com/recipes/sweet-potato-and-beet-fritters-with-herbed-buttermilk-dip-recipe/ (may not work)