For the fritters:
Place the mashed sweet potatoes in a mixing bowl and fold in the goat cheese, chives, thyme, salt and pepper. Spread the mixture into a shallow baking dish, cover and place in the refrigerator to chill, for at least 2 hours.
In a medium bowl toss together the chicken and Sriracha until fully combined. Set aside.
For the bechamel:
In a medium saucepan melt butter over medium heat. Once the butter has melted stir in the flour. Continue stirring for 3-4 minutes to remove the raw flour flavor.
Whisk the milk into the flour mixture and continue whisking to prevent lumps from forming, about 3 minutes or the mixture begins to thicken. Add the salt, nutmeg and fontina cheese and stir until the mixture coats the back of a wooden spoon. Remove the mixture from the heat and stir in the chicken mixture.
Pour the creamy mixture into a separate shallow baking dish and place in the refrigerator for about 2 hours or until the mixture chills.
For the sauce:
Place all the ingredients in a bowl and stir together. Place in the refrigerator until ready to use.
Cooking the fritters:
Preheat the oil in a large cast iron skillet to 350degreesF.
Take 2 tablespoons of the chilled sweet potato mixture flatten into a disc.Place a small amount of the creamy chicken mixture in the center of the potato disc and wrap the potato mixture around the chicken and roll, creating a chicken stuffed potato ball. Place the stuffed sweet potato balls onto a baking sheet and place in the refrigerator for 1 hour.
Gently coat each potato ball with flour, shaking to remove the excess. Next, dip each flour coated ball in the lightly beaten eggs, then carefully dredge them in the panko crumbs. Gently drop the fritters into the oil in batches.
Fry each fritter for about 5 minutes on each side or until they are golden brown. Drain on paper towels and season with salt and pepper. Serve warm with the spicy dipping sauce.
Recipe courtesy of Matt Armendariz