- 2 cups of grated sweet potato
- 1.5 cup of finely sliced beetroot leaves
- 1 large re onion, sliced finely
- 1 cup SR flour
- 1/2 teaspoon ground chilli
- 2 large eggs
- 1 pinch sea salt
- 1 pinch black pepper
- 3 cups vegetable oil for deep frying
In a bowl, mix the grated sweet potato, sliced beetroot leaves and sliced red onion.
Add the SR flour, salt and pepper and chilli and mix well.
In another small bowl, whisk the eggs well and then add to the sweet potato mixture and work through making sure all the flour is well combined with the egg.
In a deep saucepan, bring the vegetable oil to 180C.
Using a tablespoon, create fritter size portions, then using another spoon flatten on the spoon and then slide into the heated oil. You can add a few at a time but do not overcrowd the pan.
Allow to cook until golden brown all over, making sure you turn the fritters every few minutes, making sure they don’t burn.
Once cooked through, take out of the oil and place onto absorbent paper to drain. Cook the next batch until all fritters have been cooked.
Serve while hot and crispy with a side of Greek yoghurt sprinkled with chilli for dipping.
By: Chrissy Rob