Simply called Fryday Fritters because it’s one of those…what’s left in the cupboard come Friday! No major frills or fancy utensils required for this easy recipe but the outcome is super tasty and moreish.
Fritters bring me back to the days when I was a vegetarian, back when all I ate was fruit and veg and managed to master the art of fritter making – it’s really simple!
You can opt to do this recipe with regular potatoes if you like, they’ll still have an equal flavour weighting but the sweet potato adds that extra vitamin C appeal. Things like courgettes and mushrooms can also be used to vary the recipe too.
Serves: 6-8 fritters
- 2 medium carrots (300g)
- 1 regular sweet potato/2 small (300g)
- 1/2 an onion
- 1 large garlic clove
- 1/4 cup of milk
- 2 eggs
- 1/2 cup of tapioca/regular flour (I use tapioca as it contains some iron and it’s gluten-free)
- 1/2 teaspoon of baking powder
- Salt&black pepper
- 1 teaspoon of crushed mustard seeds (optional)
- 1/2 a red chili or 1/2 teaspoon of chili flakes
- 1 tablespoon of freshly chopped coriander
- 2 tablespoons of rapeseed/olive oil
Simple dressing to top the fritters:
- 3 tablespoons of Greek/natural yogurt
- Pinch of Himalayan/sea salt
- 1 teaspoon of chopped coriander
- 1 tablespoon of fresh lemon juice
- Peel and grate the carrots and potatoes with a potato peeler – set to one side.
- Finely chop the onion, garlic and chili.
- Heat a tablespoon of oil in a large frying pan over a medium heat. Begin by lightly frying off the onion, followed by the garlic and chili for about 3-4 minutes until soft – then remove from heat.
- In a large mixing bowl, combine all the other ingredients and whisk together, adding a decent pinch of salt and black pepper.
- Then, add the carrots, sweet potato and onion mix to the bowl and stir thoroughly.
- Heat another tablespoon of oil, again over a medium heat and start by taking a large tablespoon of the mix and quickly shape a flattish patty in your palm. You’ll obviously need to clean your hands a little – and then fry the patties for roughly 5-8 minutes on each side. Once they’re on the pan, flatten them out a little with a spatula. You should be able to cook about 3-4 fritters at a time.
- For the dressing, simply combine everything in a bowl and serve a dollop on top of the fritter stacks, or simply serve on the side with a lemon wedge. An extra bit of lemon is always face squeezingly delicious!