Sweet Potato Fritters
I’ve been quite into making fritters recently, had some beetroot ones with hot smoked salmon a couple of weeks ago and sweetcorn ones are always good with a bit of salsa. Since the weather was so nice this week I needed picnic food so I played around with the mix for this until it was right and then made them two nights in a row because they were so good.
I made a batch to take to a park picnic and left the lid off to let them cool, while I was waiting for my pals to arrive I spotted some other friends nearby and went to chat. Big mistake. Turns out big ginger dogs love sweet potato fritters too, this particular dog pegged it from halfway across the park to taste mine. Gutted. Managed to wrestle him off then shut the tupperware and forgot about it. Until yesterday when The Boy told me that when he’d got in from the pub steaming he’d thoroughly enjoyed ‘the leftovers from your picnic’. It took me 5 minutes to stop laughing enough to tell him what he’d eaten.
Anyway, as long as a dog doesn’t eat yours you’ll probably enjoy them.
You should be able to make about 8 fritters and if there’s bacon in them they’ll be 76 calories each, without bacon 66 calories each.
1 medium sweet potato
Half an onion
3 eggs beaten
1 tablespoon coconut flour (or 2/3 of plain flour)
1 tsp bicarbonate of soda
A pinch of chilli powder
2 tsp ground coriander
Salt and pepper
2 rashers streaky bacon (optional)
Peel and grate the sweet potato and onion. Using the food processor is the easiest if you’ve got one if not a box grater will do.
If you’re including the streaky bacon snip it into wee strips and fry it till it’s crispy
Mix the sweet potato, onion, bacon and all the other ingredients together in a big bowl. Make sure you season it well because I’ve found the main problem with fritters is they can be a bit tasteless if you don’t put enough in them.
Heat some oil in a non stick frying pan on a medium heat (I use coconut oil because it has a high smoke point but it can make the overall taste a tad coconutty sometimes, especially if you’re using coconut flour, I like it but The Boy isn’t so keen, specially when mixed with dog slevers)
Take out small handfuls of the mixture and squeeze them together with your hands, they won’t form patties or anything, you’re sort of dropping them into the pan as little piles.
Fry them in batches of 2 or 3 in the pan at once. Try not to move them at all once you’ve put them in there, you need that lovely golden crispiness to form in order to hold them together. It’ll take about 3 or 4 minutes to get that golden brown crust and then you can flip them over and do the other side. I like to make mine really brown and crispy but it’s up to you how well you cook them.
Serve them hot with a big salad or take them to the park cold in a box with vietnamese dipping sauce or sweet chilli sauce. Just don’t leave the lid off…