Crispy Sweet Potato and Feta Fritters (Print version)
Grated sweet potato forms thin, crisp-edged fritters with salty feta and mild spring onion.
# Ingredients:
Ingredients
01 -
500 g peeled sweet potato
02 -
100 g crumbled feta
03 -
2 large eggs
04 -
70 g plain flour
05 -
2 spring onions, thinly sliced
06 -
½ tsp ground cumin
07 -
¼ tsp salt
08 -
¼ tsp black pepper
09 -
3 tbsp olive oil
# Instructions:
01 -
Coarsely grate the peeled sweet potato. Wrap in a clean kitchen towel and squeeze firmly to remove surface moisture. Transfer to a large bowl.
02 -
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.
03 -
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.
04 -
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.
05 -
Move to a warm plate. Repeat with the remaining mixture in two more batches, using 1 tablespoon oil for each batch.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.