Shrimp and Sweet Potato Fritters

• 1 1/2 pounds medium shrimp, Shelled and deveined
• 1 large sweet potato
• 1 teaspoon fish sauce ( sold in the Asian food section of grocery stores)
  
• 2 scallions, finely sliced
• 1 tablespoon freshly ground black pepper
• 1/4 cup all purpose flour ( I used a mix of buckwheat and rice flour)
• 1 teaspoon baking powder
• 1 large egg, lighty beaten ( flax eggs may work just fine)
• Peanut or vegetable oil for frying

1. Rough chop the shrimp.
2. Shred the sweet potato using a box grater, food processor or mandoline.
3. In a large bowl, combine the sweet potatoes, shrimp fish sauce, scallions, pepper, flour, baking powder and egg and mix well with your hands or a spoon. Shape the batter into patties using about 2 tablespoons batter per patty.
4. Fill a deep pan about 2 inches deep with oil and heat to 365 degrees. Gently fry shrimp fritters until crisp and golden. Set on paper towels to drain as they are cooked.

Recipe from Chef Pierre Thiam cookbook Yolele. Pierre also has a great restaurant in Brooklyn, NY that I love called Le Grand Dakar. My favorite dishes on his menu so far are the following and his restaurant is highy recommended.

Appetizers

PLANTAIN PAPILLOTE
Whole plantain baked in its skin w/ tamarind coleslaw

ACCARA
Black eye pea fritters

SPICY WINGS
Crispy fried wings in sweet & zesty sauce

SALMON CASSAVA CROQUETTES
Interpretation of a Senegalese favorite

VEGAN NEM
Crispy spring rolls & sweet mint sauce

*SHRIMP POTATO FRITTER.
Crispy morsels served with tangy sauce

(after you make your own try his and compare!)

Main

THIEBOU JENN
Roasted blue fish & root vegetables over red rice

ROASTED LAMB DIBI
Rack of lamb baked in craft paper w/ plantain

VEGAN MAFE
Peanut & vegetables stew over millet couscous

Dessert

CARROT, COCONUT, AND PINEAPPLE CAKE (two thumbs up!! It's a flat one layer cake that is rich with the taste of the ingredients that gives it it name. )

SOMBI
Coconut Rice Pudding with Roasted Mango.