Chorizo Banana Fritters

Preparation

Preheat a small sauté pan over medium low heat. Add the chorizo and cook, breaking apart and stirring often, until the chorizo is cooked and beginning to crisp. Set aside to cool.

Add the diced bananas and cooled chorizo to a mixing bowl. Stir to incorporate. Add the shredded sweet potato, flour, salt, and sliced scallions. Mix to combine.

Add the oil to a large nonstick pan and set over medium heat. It should be about a 1/2" deep.

Once hot, add in the fritter mixture, 1/4 cup at a time, and flatten with the back of a spatula.

Flip once the edges start to turn dark golden-brown flip and let brown on the other side.

Remove to a paper towel lined baking sheet to drain and season with a little extra salt to taste.

To make the sour cream sauce for serving, whisk together sour cream, lime juice, and smoked paprika in a bowl until smooth.

Serve the fritters warm with the sour cream dipping sauce.