This is a wonderful take on sweet potatoes, that you could conceivably serve as a little appetizer, if you make them slightly smaller and use a lighter hand on the yogurt topping. Using cookie cutters to shape the patties makes the presentation very uniform and appealing, but of course if you don’t want to go through that step, simply add portions to the hot oil. They will be rustic but there’s really nothing wrong with that.
CURRIED SWEET POTATO FRITTERS
(adapted from Tea Time Magazine, November-December 2020)
for yogurt sauce:
1/3 cup yogurt
1 tsp agave nectar
1/8 tsp ground cardamon
1 Tbs lemon juice
pinch of salt
for fritters:
2 cups sweet potato, peeled and grated
1 egg
1/4 cup all-purpose flour
1/2 tsp curry powder
1/2 tsp salt
olive oil for shallow frying
Make the yogurt by mixing all ingredients in a small bowl, and keeping in the fridge until serving time.
Stir together all ingredients for the fritters (except olive oil) in a large bowl. Place a 2-inch cookie cutter over a baking sheet lined with parchment paper. Place a little over 1 tablespoon of the sweet potato mixture inside the cutter, patting it flat. Carefully remove the ring and make a second one. Use all the potato mixture, you should have between 8 and 10 fritters. Refrigerate to firm the mixture up for about 20 minutes.
Heat the olive oil in a large non-stick frying pan and sautee the little cakes on both sides until golden brown. Drain on paper towels, and serve with a dollop of the yogurt sauce on top. You can keep the fritters in a low-oven for a while if needed.
ENJOY!
to print the recipe, click here
Comments: You can make the little patties way in advance and keep them in the fridge. In fact, I recommend you do that because they will keep their shape better as you cook them. I did not want to make them too thin, because they would get too soaked in oil, so after sauteeing both sides, I placed them in a 350F oven for about 10 minutes.
When I make them again, I will go Pollock on the sauce, I think it will look pretty cool that way. And yes, this will undoubtedly be one of those recipes to show up regularly in our kitchen. We both loved it!
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Absolutely lovely, Sally ! Now I have a new yogurt sauce recipe and I love sweet potatoes as I have stated umpteen times before ! Am not big on frying but since this is but a shallow-fry shall most decidedly embark on this journey . . .I could easily eat these for a light dinner with a big green salad . . . best . . .
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yes, I am not too wild about frying either – but in this recipe it was ok, it’s just what you said, shallow frying is not “that” bad… 😉 I bet it would work with butternut squash equally well
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i do love a fritter and these sound interesting. i am bad at frying but i can just about cope with shallow frying 🙂
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same!
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How wonderful to have a new way to appreciate sweet potatoes. I could easily make a meal of them.
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yes, in fact, a salad to go with it, and that’s easy dinner!
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Curry and sweet potatoes are a delicious combination and your fritters sound terrific. I like your tip about using a cookie cutter for a uniform size.
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yes, it makes them so uniform and cute… I am going to use this more often
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