Crispy Sweet Potato Fritters

INGREDIENTS

INSTRUCTIONS

Peel Sweet Potato. Grate Potato into a large mixing bowl
In a separate bowl combine Flour, Garam Masala and Salt
Add flour mixture to the grated potato. Mix well ensuring all flour is well incorporated into shredded potato.
Using a measuring cup or scoop – scoop 1/4 cup of the shredded potato mixture. Will keep the fritters the same size.
Using your hands, squeeze the mixture into the flat round shape. 2-3” in diameter and ¼-3/8” thick. Place gently onto a piece of parchment paper lined cookie sheet. Continue this until you have no mixture remaining.
In a large nonstick pan heat 2 tablespoons of cooking oil.
Once hot gently place the premade patties into the plan one at a time. You may need to cook in batches. If so you may need to add a bit of oil to the pan between batches.
Leave cook on one side until golden brown – will depend on how hot your pan is but typically 3-4 minutes.
Once golden brown on one side – flip gently – then cook until golden brown on the other side.
Repeat this until all your patties are cooked. If you cook in more than one batch – you can keep the cooked ones warm in a 200F oven on a cookie sheet.
Serve topped with Curry Aioli (https://markbujold.ca/2021/03/28/aioli-two-ways/) or other sauce of your choice. Garnish with a cilantro or flat parsley leaf.

Notes:

Most cooking oils will work. I typically use canola for this as it doesn’t add any flavor but I have used olive oil as well.
When forming the patties – you should feel a bit of moisture as it’s drawn out of the potatoes
Handle the patties gently as they can fall apart if you are not careful.
Do not flip the patties too early while cooking as they may fall apart.