Sweet Potato and Ham Fritters: A Rachael Ray Recipe You Can’t Resist

Welcome back, fellow food enthusiasts! I extend my sincerest apologies if last week’s “Saturdays with Rachael Ray” post was unexpectedly delayed. Life in the kitchen can sometimes throw a curveball, but I’m thrilled to be back and ready to share a truly spectacular dish that promises to make up for any lost time. This week, we’re diving into a recipe that combines comforting flavors with a satisfying crunch: Sweet Potato and Ham Fritters. Get ready to double your culinary excitement, because this one is a definite keeper!

Embarking on Our Rachael Ray Culinary Journey

Being “encouraged” to explore a new Rachael Ray recipe each week has become one of the most delightful commitments in my culinary journey. My personal cookbook collection, digital and physical, is brimming with a seemingly endless list of Rachael Ray creations I’ve yearned to try. This weekly challenge acts as the perfect catalyst, pushing me to finally tackle those tempting recipes that have been patiently waiting. While I often pore over my extensive list, sometimes nothing quite jumps out at me. In those moments, my cherished collection of Every Day with Rachael Ray magazines becomes my trusted guide.

A simple, random pick from the bookshelf almost always yields at least one recipe that immediately sparks my interest. It’s like a culinary treasure hunt, and I rarely come away empty-handed. This time, the vibrant allure of these Sweet Potato and Ham Fritters caught my eye, promising a perfect blend of sweet and savory. Interestingly, my last Rachael Ray endeavor also involved sweet potatoes. It seems Ms. Ray and I share a profound affection for this versatile, vibrant root vegetable, transforming it into everything from hearty sides to delightful main courses.

The Allure of Sweet Potato and Ham Fritters

What is it about Sweet Potato and Ham Fritters that makes them so irresistible? For me, it’s the harmonious marriage of flavors and textures. The natural sweetness of the grated sweet potatoes, combined with the savory, smoky notes of diced ham, creates a symphony on the palate. Add to that the fresh zest of scallions and parsley, bound together in a crispy, golden-brown fritter, and you have a dish that’s simultaneously comforting and exciting. It’s the kind of recipe that’s perfect for a relaxed weekend brunch, a hearty breakfast, or even a light, flavorful dinner.

These fritters offer a refreshing alternative to traditional potato pancakes, bringing a slightly healthier and certainly more colorful profile to the table. Rachael Ray, known for her approachable and innovative recipes, brilliantly showcases how simple ingredients can be elevated into something truly special. The recipe’s inclusion of a vibrant celery salad as an accompaniment adds a crucial element of freshness, cutting through the richness of the fritters and providing a balanced, complete meal.

A Real-Life Kitchen Adventure: Mastering the Fritters

Typically, when cooking for just my husband, our toddler, and myself, I tend to halve recipes to avoid excess. However, on this particular evening, my husband voiced an exceptional hunger, prompting me to prepare the full batch of these tantalizing fritters. And oh, am I glad I did! The journey to perfectly golden, intact fritters was, I confess, a bit of an adventure initially.

The first few batches proved quite challenging. I struggled to get them to hold together when flipping, often watching them crumble back into the pan. There was a moment of genuine frustration as I battled with the batter, wondering if I’d ever achieve that coveted crispy exterior without sacrificing structural integrity. After a few attempts and some quick problem-solving, I decided to adapt the original recipe, incorporating a little extra egg and additional flour to the mixture. This adjustment proved to be the game-changer, providing the necessary binding power to ensure the fritters held their shape beautifully.

And then came the moment of truth. As the first perfectly formed, golden fritter emerged from the skillet, crisp and fragrant, all my initial frustrations utterly melted away with that very first bite. The incredible blend of sweet potato, savory ham, and fresh herbs, enveloped in a perfectly fried crust, was simply divine. I might or might not have indulged in the first four “imperfect” fritters straight from the pan, convinced that quality control was paramount. It’s entirely possible I was well on my way to being full before we even sat down for dinner. But honestly, I couldn’t help myself – they were just that good!

The Recipe for Deliciousness: Sweet Potato and Ham Fritters

Here’s the adapted recipe that brought so much joy (and a little bit of culinary wrestling!) to my kitchen. This version reflects the minor adjustments I made to ensure the fritters hold together perfectly for your cooking pleasure.

Sweet Potato and Ham Fritters
Adapted from Everyday with Rachael Ray, March 2009

Serves: 4

Prep time: 30 minutes
Cook time: 25 minutes

Ingredients:

• 1 1/4 pounds sweet potatoes, peeled and grated
• 1/2 pound cooked ham, finely chopped
• 5 scallions, finely chopped (white and light green parts)
• 2/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup fresh parsley leaves (for salad)
• 2/3 cup all-purpose flour (or slightly more, if needed for binding)
• Salt and freshly ground black pepper, to taste
• 3 large eggs (or 4, if needed for binding)
• 1 tablespoon Dijon mustard, divided
• 1/2 cup plus 2 tablespoons vegetable oil (or canola oil), divided
• 6 ribs celery, thinly sliced, plus 1/2 cup fresh celery leaves (for salad)

Instructions:

1. Prepare the Oven & Fritter Mixture: Preheat your oven to 200°F (95°C). Place a wire rack on a baking sheet and transfer it to the preheated oven. This will keep your cooked fritters warm and crisp. In a large mixing bowl, combine the grated sweet potatoes, chopped ham, finely chopped scallions, the 2/3 cup of chopped parsley, and the 2/3 cup of flour. Season generously with salt and pepper, tossing everything together until well combined.
2. Create the Egg Mixture & Combine: In a separate, smaller bowl, whisk together the eggs with 1 teaspoon of the Dijon mustard until well blended. Pour this egg mixture into the sweet potato and ham mixture. Stir thoroughly until all ingredients are evenly coated and a cohesive batter forms. The consistency should be moist but not overly wet. If it feels too loose, add a tablespoon or two more flour until it holds together.
3. Cook the Fritters: Heat 2 tablespoons of vegetable oil in a large, heavy skillet (cast iron works wonderfully) over medium-high heat. Once the oil is shimmering, working in batches of two or three at a time (to avoid overcrowding), scoop 1/3-cup mounds of the sweet potato mixture into the skillet. Gently flatten each mound into a round fritter using the back of a spoon or spatula. Reduce the heat to medium and cook the fritters until they are beautifully golden brown and crispy, about 3 minutes per side. Transfer the cooked fritters to the prepared baking sheet in the oven to keep them warm while you cook the remaining batches. Add another 2 tablespoons of oil to the skillet between batches, or as needed.
4. Prepare the Fresh Celery Salad: In a clean bowl, whisk together the remaining 2 tablespoons of vegetable oil and the remaining 2 teaspoons of Dijon mustard. Add the 1/3 cup of fresh parsley leaves, the thinly sliced celery ribs, and the 1/2 cup of celery leaves to the bowl. Toss gently to coat with the dressing. Season the salad with salt and pepper to taste.
5. Serve: Arrange the warm, crispy Sweet Potato and Ham Fritters on serving plates. Top each serving with a generous portion of the fresh celery and parsley salad. Serve immediately and enjoy!

Tips for Perfect Fritters Every Time

Achieving perfect fritters can sometimes require a little finesse, but with these tips, you’ll be frying up deliciousness like a pro:

• Moisture Control: Sweet potatoes can vary in moisture content. If your grated sweet potatoes seem particularly wet, you might want to gently squeeze out some excess liquid using a clean kitchen towel before mixing them. This can prevent a soggy batter.
• Adjusting the Binder: As I learned, don’t be afraid to adjust the flour or egg quantity slightly. If your batter feels too loose and won’t hold its shape, add a tablespoon of flour at a time until it firms up. If it feels too dry, a tiny bit more egg can help.
• Don’t Overcrowd the Pan: Frying fritters in smaller batches ensures even cooking and maintains a consistent oil temperature. Overcrowding can lower the oil temperature, leading to greasy, less crispy fritters.
• Even Heat Distribution: Medium heat is key. Too high, and they’ll burn on the outside before cooking through; too low, and they’ll absorb too much oil and become greasy.
• The Warming Oven: Don’t skip the step of keeping the cooked fritters warm in the oven. This ensures they stay hot and crispy until all batches are ready to serve.
• Variations: Feel free to experiment! A pinch of cayenne pepper for a subtle kick, or a different herb like chives or thyme, could add another layer of flavor. A dollop of sour cream or a zesty aioli would also make a fantastic dipping sauce.

Conclusion: A Fritter-ly Fantastic Experience

These Sweet Potato and Ham Fritters are more than just a recipe; they’re a testament to the joy of cooking, the thrill of overcoming minor kitchen hurdles, and the immense satisfaction of a truly delicious meal. The initial challenge of getting them to hold together only made the eventual success taste even sweeter. This dish perfectly encapsulates Rachael Ray’s genius for creating vibrant, approachable recipes that genuinely impress.

Whether you’re looking for an exciting new breakfast idea, a delightful brunch centerpiece, or a light and flavorful dinner, these fritters fit the bill perfectly. The combination of sweet potatoes, savory ham, and fresh herbs, complemented by a bright celery salad, creates a balanced and incredibly satisfying experience. I highly encourage you to give this recipe a try and embark on your own “Rachael Ray” culinary adventure. You might just discover your new favorite comfort food!

What’s your go-to Rachael Ray recipe? Share your favorites in the comments below, and stay tuned for our next “Saturdays with Rachael Ray” installment!