These fritters are deliciously crispy on the outside and soft in the middle. Make sure you wring all the moisture out of the sweet potato and zucchini to avoid the fritters becoming soggy. The sour cream pairs perfectly with yoghurt to make a creamy herby dressing.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- Fritters
- 1 large sweet potato, peeled & grated
- 2 small zucchinis, peeled & grated
- ⅓ cup wholemeal flour
- 2 eggs, whisked
- 1 tsp paprika
- ½ tsp nutmeg
- Salt & pepper, to taste
- 1 tbsp extra-virgin olive oil
- Sauce
- ¼ cup sour cream
- ¼ cup Greek yoghurt
- 1 tbsp coriander, finely chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
Method
- Place the grated sweet potato and zucchinis in a large bowl and wring out excess moisture using your hands.
- Add the flour, eggs and spices and mix together, then season as required.
- Heat the olive oil in a large frying pan over medium heat. Place large spoonfuls of the fritter mixture into the pan and press gently to flatten out slightly. Fry for 2 mins each side, or until golden and crisp. Repeat until all the mixture is used up.
- To make the sour cream dipping sauce, combine all the ingredients in a small bowl and whisk together.
- Serve fritters immediately while still warm and top with the sour cream sauce.
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