Sweet Potato Sunshine: Crispy Fritters Two Ways!

Hey there, fellow food lovers! It's Chef Sunny Spud here, and I've got a real treat for you today. We're diving into the wonderful world of sweet potatoes, and trust me, this isn't your average side dish. Get ready for Sweet Potato Fritters, so good you'll want them for breakfast, lunch, and dinner!

Forget the pumpkin spice everything for a minute, because autumn also means it's sweet potato season, and these vibrant orange gems are just begging to be turned into something amazing. This recipe is all about simplicity, using just a handful of ingredients to create crispy, flavorful fritters that can be baked or fried - your choice!

The Versatile Fritter

Let’s be real, fried food is often the king of deliciousness, and these fritters are no exception when fried to a perfect golden crisp. But for those of you wanting a healthier option, baking these little guys works a treat. Both methods offer a unique texture and flavour, you get to choose your adventure.

Frying for Flavour

When frying, a well-seasoned or non-stick pan is a must. Get it nice and hot, and make sure you have enough oil to cover the base. Pre-heating the oil is key, so please be patient! Do not overcrowd the pan; that will inhibit proper browning, and don't flip too soon! A medium heat is best, let them fry undisturbed for a few minutes to create a seal so they don't fall apart when you gently flip them.

Baking for Balance

For baking, the trick is to compress the mixture well before baking. I usually squeeze the mixture in my palm and then use a cookie cutter to shape them into 1.5 cm high discs. Brush each with oil and be gentle when flipping them as they are fragile until they set a little.

Ingredient Spotlight

• Sweet Potato: The star of the show! Grate them coarsely for the best texture. It is essential to remove as much moisture as possible, or they will not crisp up well.
• Salt: Seasoning and helps to draw out moisture.
• Rice Flour: Keeps the fritters gluten-free and helps them bind, but regular flour works as well. Potato starch or cornstarch are also good alternatives.
• Spring Onions: Add a subtle oniony flavor, but shallots, red onion, or even onion powder are great alternatives.
• Spices: Cumin and smoked paprika bring warmth and depth, but feel free to experiment!
• Flax: Ground flax seeds (rehydrated) help to bind everything together.
• Baking Powder: Helps the fritters cook through.

Let's Get Cooking!

Step-by-Step

1. Grate: Grate those sweet potatoes coarsely and then season with salt. Let them sit for 10 mins.
2. Squeeze: Remove excess moisture using a muslin or kitchen towel, or just squeeze small handfuls in your fist.
3. Mix: Combine grated potato, spices, flax gel, spring onions, rice flour and baking powder.
4. Shape: Mould the mixture into thick 5 cm / 2 inch patties, about 1.5 cm / 0.6 inch thick, using a cookie cutter if you have one.
5. Bake or Fry: Follow your preferred method until golden brown. Serve warm with our zingy chipotle dip!

The Zesty Chipotle Dip

This dip is a real game changer, it's got a creamy texture and a spicy kick to it. All you need is some soaked cashews (or sunflower seeds), lime juice, garlic, salt and chipotle paste. Simply blend everything until silky smooth and add as much chipotle paste to get the right level of heat for you!

Recipe Card

Yields: 16 fritters Prep Time: 15 minutes Cook Time: 25 minutes

Ingredients:

• 700g sweet potatoes, coarsely grated
• 1 tsp salt
• 1.5 tbsp ground flax seeds
• 3 small spring onions, finely sliced
• Black pepper to taste
• 1 tsp cumin
• 1 tsp smoked paprika
• 50g rice flour
• 1 tsp baking powder
• Vegetable oil for frying or baking

For the Lime-Chipotle Dip:

• 70g raw cashews or sunflower seeds, soaked
• 30ml lime juice
• 1 small garlic clove
• Salt to taste
• 2-3 tsp chipotle paste, or to your taste

Instructions:

1. Grate sweet potatoes and set aside with salt for 10 minutes.
2. Combine ground flax with 1.5 tbsp of water and set aside to thicken.
3. Squeeze excess water from sweet potatoes.
4. Add spring onions, spices, flax, baking powder, and rice flour. Mix well.
5. Shape into 5cm thick patties.
6. Baking Method: Brush with oil, bake at 220°C / 425°F for 22-25 minutes, flipping halfway.
7. Frying Method: Fry in a hot oiled skillet until golden brown on both sides.
8. Blend all the chipotle dip ingredients until smooth.
9. Serve warm and enjoy!

Notes:

• Soak nuts/seeds in boiling water for 20 mins to soften.

Final Thoughts

I hope you love these sweet potato fritters as much as I do! They're the perfect balance of healthy, tasty and simple to make. Whether you choose to bake them for a light meal or fry them for a little indulgence, I'm confident you'll find them a delightful addition to your recipe book. Don't forget to share your delicious creations on Instagram and tag me - I love to see them!

Happy cooking!

Chef Sunny Spud