Sweet Potato Fritters
Cook time: 30-35 minutes
Serves: Makes 16 small fritters
- 1 medium sweet potato, around ¾ lb
- 1 large clove garlic, grated
- 2 green onions, finely chopped
- 3 tbs rice flour
- 1 tbs baking powder
- 1 egg, beaten
- grapeseed oil or other high heat, neutral oil
- kosher salt
- finishing salt such as Maldon
- black pepper
- 1 cup plain, whole milk Greek yogurt for dipping – stir in
- 2 tbs zhug sauce (optional)
Peel the sweet potato and discard the skin. Using a box grater, shred the sweet potato and transfer to a large mixing bowl.
Add garlic, green onion, rice flour, baking powder, egg, ½ tsp kosher salt, and ⅛ tsp black pepper to the bowl. Use a fork to bring all of the ingredients together until well mixed.
Place a heavy-bottomed pot on the stove and pour in enough frying oil to cover the bottom of the pot by ¼ inch. Warm over medium high heat, testing the oil’s heat with a strand of the sweet potato (if the oil doesn’t bubble up around the sweet potato as soon as it touches, it isn’t hot enough; if the end of the sweet potato quickly blackens, the oil is too hot).
Working in batches, carefully transfer heaping tablespoons of the sweet potato batter to the hot oil, making sure to leave one inch of space between each ball of batter. When the pan is full, use a spatula to gently press down on each ball, flattening into a disc.
Fry fritters for two minutes on each side, adjusting the heat as needed to ensure the oil doesn’t become too hot or too cold. Once each fritter is crispy on both sides and lightly browned, transfer to a paper towel-lined plate and immediately season with Maldon salt.
Fry the remaining batter and serve fritters with yogurt for dipping. If zhug sauce is available, stir into Greek yogurt for added flavor and spice.
From Season 4, Episode 5