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Grated sweet potato forms thin, crisp-edged fritters with salty feta and mild spring onion. Keeping the patties thin lets the centers soften while the surface browns.
Ingredients
- 500 g peeled sweet potato
- 100 g crumbled feta
- 2 large eggs
- 70 g plain flour
- 2 spring onions, thinly sliced
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
Method
- Coarsely grate the peeled sweet potato. Wrap in a clean kitchen towel and squeeze firmly to remove surface moisture. Transfer to a large bowl.
- Add feta, eggs, flour, sliced spring onions, cumin, salt and pepper. Mix until the shreds are evenly coated and the mixture holds together when pressed.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Divide mixture into 12 portions. Add four portions to the skillet, pressing each into a thin 8 cm patty about 8 mm thick.
- Cook 3–4 minutes per side until deeply golden and cooked through, reducing heat slightly if the outside colors too quickly. Thin patties help the raw sweet potato soften before the outside overbrowns.
- Move to a warm plate. Repeat with the remaining mixture in two more batches, using 1 tablespoon oil for each batch.
- Serve three fritters per person. Split one to check that the sweet potato shreds are tender and the egg mixture is set, without wet batter in the center.
- Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or oven until steaming hot throughout and crisp at the edges.
Squeeze before mixing
A kitchen towel removes loose moisture that could make the mixture slide apart in the pan.
Keep the patties thin
Thick fritters brown outside before the raw shreds cook. Press each portion to an even thin layer.
Turn only when set
Let the first side develop a firm golden crust before sliding a broad spatula underneath.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve three fritters per person. Split one to check that the sweet potato shreds are tender and the egg mixture is set, without wet batter in the center.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat in a skillet or oven until steaming hot throughout and crisp at the edges.
