YIELD: Serves 4 to 8
TOTAL TIME: 30-40 minutes


  • About 2 cups of sweet potatoes
  • 1/3 cup all-purpose flour, or more as required
  • 1/3 cup cornmeal
  • 1/4 cup chopped red onion
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper
  • Vegetable oil for frying


  1. Heat the oven to 200°F. Line a baking sheet or baking sheet with paper towels. Peel and grate the sweet potatoes and squeeze or dry them if necessary; you want 3 wrapped mugs; save the rest for later.
  2. Combine the cornmeal, egg, flour, grated sweet potato, onion, sprinkle with salt and pepper and mix well with a fork. If the mixture seems too runny, add more flour, 1 tbsp at a time. (You can prepare the batter ahead of time and refrigerate for up to a few hours before baking.)
  3. Put 2 inches of oil in a large saucepan over medium heat. When the oil is hot, gently drop spoonfuls of sweet potato into the pan. (Work in batches to avoid overloading the pot.)
  4. Cook, turning them with tongs or a skimmer if necessary to brown on all sides, until cooked through, 5 to 7 minutes. Transfer the finished donuts to the paper towel-lined plate and place in the oven to keep them warm while you prepare the rest. Serve hot or at room temperature, with more salt and pepper if desired.

Krusciki (Polish Bow-Tie Fritters)


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