Sweet potato and Chinese sausage fritters from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 98) by Joanne Chang and Karen Akunowicz

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Accompaniments: Sriracha aioli

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Notes about this recipe

  • bernalgirl on February 01, 2026

    A delicious mess. I thought my sweet potatoes were pretty dry, but no. The panko didn’t adhere, and they were a challenge to flip. In desperation I tried making them bigger to get through it. Then I added the egg and panko to the mixture, thinking it might firm up. Nope. I have a lot of very delicious sweet potato mixture to re-purpose. Dumplings? Stuffed peppers? Still thinking…

  • SheilaS on November 22, 2025

    I found the fritters very wet and difficult to handle. There was no point in the process where I could easily pick them up without having them fall apart. I used forks or spatulas to handle them at each step. The finished contrast between the creamy sweet potato and crispy panko crust was nice and the flavor was excellent. I may try again with Japanese sweet potatoes to see if that makes a difference.

  • rmardel on November 06, 2025

    These were delicious. I used Spanish chorizo rather than Chinese sausage, and it worked very well, even with the sriracha aioli. I used my own homemade sriracha (my first ever batch) and it was pretty mild, so not much heat, but the flavor profile was lovely. Updated: I added curry paste to my second batch, and liked these even more. The sriracha Aioli is excellent but not necessary; these are also delicious on their own and you get more subtlety from the layers of flavor.

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