CRISPY SWEET POTATO FRITTERS

LEEZA JOHAN

Oh, hello there! You know, sometimes you just fancy something a bit different, don't you? These sweet potato fritters are just the thing. They're wonderfully simple to make, a lovely little bite, and they work for anything—a lazy weekend breakfast, a light lunch, or a simple supper. Plus, they're ever so crispy!

Let's get going, shall we?

CRISPY SWEET POTATO FRITTERS

Ingredients

  • 400g sweet potato

  • 2 spring onions, finely chopped

  • 50g plain flour

  • 1 large egg, lightly beaten

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • Pinch of black pepper

  • 1 teaspoon smoked paprika (or a pinch of chilli flakes if you like a little kick!)

  • Sunflower oil or vegetable oil, for frying

For a lovely herby yoghurt dip:

  • A few tablespoons of plain or Greek yoghurt

  • A handful of fresh chives or parsley, chopped

  • A little squeeze of lemon juice

Method

  1. First, let's get that sweet potato ready. Peel it and then grate it using a box grater. You'll end up with a lovely pile of bright orange shreds.

  2. Now for a very important step! Pop all the grated sweet potato into a clean tea towel or a bit of muslin and give it a good, firm squeeze over the sink to get out as much liquid as you can. This is what makes sure they go nice and crispy!

  3. Tip the squeezed sweet potato into a bowl. Add the chopped spring onions, the plain flour, the egg, baking powder, salt, pepper, and paprika. Give it all a good mix with your hands until it's all combined and feels a little bit like a soft dough.

  4. Heat a good amount of oil in a large frying pan over a medium heat on the hob. You want a generous layer, about a centimetre deep.

  5. Take a spoonful of the mixture and form it into a little patty in your hands. Gently slide it into the hot oil. You should be able to get about 3 or 4 in the pan at a time without crowding them. Press them down gently with a spatula.

  6. Fry for about 3-4 minutes on each side until they're beautifully golden and crispy. Pop them on a plate lined with a bit of kitchen paper to drain off any excess oil.

  7. While they're still warm, serve them up! They’re absolutely gorgeous with a dollop of that herby yoghurt dip on top, or even with a poached egg for a proper brunch. A sprinkle of sea salt on top before serving is just divine.

Enjoy, my dear!

Comments

Post a Comment