Description
Delicious sweet potato fritters that can be either baked or fried to golden perfection. These fritters are flavored with aromatic spices, spring onions, and paired with a creamy, tangy chipotle cashew dip. A versatile recipe perfect as a snack or side dish, combining the natural sweetness of sweet potatoes with smoky and zesty flavors.
Ingredients
Fritters
- 700 g / 24.5 oz sweet potatoes (3 medium-large)
- 1 tsp salt
- 1½ tbsp ground flax seeds
- 3 small spring onions / scallions, finely sliced
- Black pepper, to taste
- 1 tsp cumin
- 1 tsp smoked paprika
- 50 g / heaped 1/3 cup rice flour
- 1 tsp baking powder
- Vegetable oil for frying or brushing when baking
Chipotle Cashew Dip
- 70 g / ½ cup raw cashews or sunflower seeds, soaked
- 30 ml / 2 tbsp lime juice
- 1 small garlic clove, peeled
- Salt to taste
- 2-3 tsp chipotle paste (adjust to taste)
- 90 ml / 6 tbsp water (for blending dip)
Instructions
- Grate Sweet Potato: Coarsely grate the sweet potatoes using a food processor. In a small bowl, combine ground flax seeds with 1½ tbsp of water and set this mixture aside to rehydrate.
- Salt and Rest: Stir 1 tsp of salt into the grated sweet potato and let it rest for 10-15 minutes. If baking, preheat the oven to 220° C / 425° F and line a large baking tray with parchment paper.
- Squeeze Out Excess Liquid: Using a clean muslin cloth or by hand, thoroughly squeeze out all the excess moisture from the sweet potatoes to ensure the fritters hold together.
- Mix Ingredients: Place the drained sweet potato in a mixing bowl. Add the finely sliced spring onions, cumin, smoked paprika, black pepper, rehydrated flax seed mixture, baking powder, and rice flour. Knead the mixture thoroughly with your hands until well combined.
- Shape Patties: Take about 40 g / 1.4 oz of the mixture per fritter. Squeeze and shape each portion into a flat, stumpy disc. Use a 5 cm / 2 inch cookie cutter for uniform size—make them about 1.5 cm / 0.6 inch thick for baking or 1.25 cm / 0.5 inch thick for frying.
- Bake the Fritters (Optional): Arrange the fritters on the prepared baking tray and generously brush both sides with vegetable oil. Bake for 22-25 minutes, flipping halfway through, until golden and cooked through.
- Fry the Fritters (Optional): Heat about 2 tbsp of vegetable oil in a heavy-bottom skillet over medium heat. Fry the fritters in batches, cooking undisturbed until golden brown on one side. Flip carefully and cook the other side until lightly browned.
- Serve: Handle the fritters gently while hot and serve warm with the chipotle cashew dip.
- Prepare Chipotle Cashew Dip: Drain soaked cashews or sunflower seeds and add them to an upright blender with 6 tbsp (90 ml) of water, 2 tbsp (30 ml) lime juice, a peeled garlic clove, and a good pinch of salt. Blend until super smooth.
- Add Chipotle Paste: Transfer the smooth nut dip to a small bowl and stir in chipotle paste starting with 1 tsp. Adjust the amount according to your preferred spice level.
Notes
- For a nut-free option, use soaked sunflower seeds instead of cashews for the dip.
- Ensure you squeeze the sweet potato mixture very thoroughly to avoid soggy fritters.
- Adjust chipotle paste in the dip gradually as it can be quite spicy.
- Rice flour helps create a crispy exterior; do not substitute with regular wheat flour if gluten-free is desired.
- These fritters can be served as a snack, appetizer, or a side dish with salads and mains.
- If baking, flipping the fritters halfway ensures even browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking and Frying
- Cuisine: Fusion / Vegetarian
