Two Fritter recipes from a magazine dating March 91

I am going through some of the recipes I've clipped from magazines, and run across these recipes that evidently sounded good enough for me to clip them.  I have not tried either of them, but wanted to add them here, so I can find them in the future.  It looks like they are from a magazine called "First" and the date is 3/18/91.  I will put each of them on a separate post.

Gingery Sweet Potato Fritters

Makes about 12 fritters

1 lb. sweet pototoes or yams

1 egg

2 TBSPS. flour plus additional flour for coating

 1/2 tsp. Salt

2 tsp. grated fresh ginger

Oil for frying

Quarter sweet ptotatoes.  Put in a large pot of salted water, bring to a boil and cook until tender, about 15 minutes.  Cool and peel.  Put in a food processor with egg, 2 TBSPS. flour and 1/2 tsp salt.  Puree until smooth.  Stir in grated ginger.  Heat 1/2 inches of oil in a large frying pan to 375 degrees.  Flour your hands and shape soft sweet potato mixture into patties, about 2 rounded TBSPS. each.  Coat the patties with flour and fry until golden brown, 3 to 5 minutes.  Drain on paper towels.

Per fritter: Cal.  89, Pro. 1 g, Fat 4g. Sod. 99mg, Carb. 12g, Chol. 18mg

 Work Time: 35 min.

Total time 1 hr.

They look pretty tasty in the picture.

These look good too.

Ham and Corn Fritters with Sage

About 12 fritters

3 oz. ham, about 1/2 cup diced

1 scallion

4 TBSPS. butter

1/2 cup water

Salt and Pepper (1/4 tsp. salt, 1/8 tsp. pepper)

1/2 cup flour

2 eggs

1/2 cup corn kernels

1/4 tsp. dried sage

Oil for deep frying

Cut ham into small dice.  Chop scallion.  Cut butter in 4 chunks.  Bring butter, water, 1/4 tsp. salt and 1/8 tsp. pepper to a boil in a saucepan and boil just until butter melts.  Remove from heat and stir in flour all at once.  Stir over low heat just until mixture is smooth and comes away from the sides of the pan in a ball.  While still hot, transfer to a food processor or mixing bowl and process or beat in eggs one at a time.  Stir in the ham, scallion, corn and sage.  Heat the oil in large pot or deep fryer to 375 degrees.  Drop the dough by heaping tablespoonfuls into the hot fat and fry until golden brown, 3 to 5 minutes.  Drain on paper towels before serving.

Per fritter: Cal. 114, Pro. 3g, Fat 9g, Sod. 150mg, Carb. 6g, Chol. 50mg

Work Time 35 min.

Total Time 35 min.

These sound great. Thanks!