Sweet Potato Fritters
Introduction
- Prep time
- 10 minutes
- Cooking time
- 10 minutes
- Serves
- Serves 6
- Summary
- Super crispy, packed with flavour and perfect for any time of day. How you serve them up is entirely up to you!
- Ingredients:
- 2 Medium sweet potato, peeled and grated
- 200g Carrots, peeled and grated
- 3 Spring onions, finely chopped
- 2 Red chillies, seeded, 1 finely chopped, 1 finely sliced
- 1 Large garlic clove, finely chopped
- 1Tbsp cumin seeds
- Handful coriander, stalks finely chopped, leaves reserved
- 240g Plain flour
- 1 egg, beaten
- 5Tbsp Poppadom mango chutney
- 200g sour cream (for serving)
- 1 Litre Sunflower Oil (For Frying)
Cooking Method
Pour 1 Litre of Sunflower Oil into a deep pan on high heat.
Grate the sweet potatoes and carrots and squeeze the liquid from them over a sink or in a cheese cloth.
Chop spring onions, chilli, garlic and coriander stalks and mix in a bowl with cumin seeds. Season and mix in the carrot and sweet potato.
Then add flour, 5Tbsp Poppadom Chutney and beaten egg to the bowl and mix well to combine.
Divide the mixture into 12 portion and add into the frying oil, a few at a time.
Fry for 5 minutes or until golden brown and drain on paper towel to discard of excess oil.
Once cooked, serve with a side of sour cream, remaining Poppadom Chutney and coriander leaves.