v:gourmet

I don’t think I’ve met a sweet potato that I didn’t like and these ones are no exception. The recipe comes from Ottolenghi’s Plenty in which he suggests you serve them with a little yogurt sauce on the side. Could do. I’m sure it would be delicious in a non-vegan kind of way. But they were just as good with a crisp green salad and a little twist of lemon juice. The perfect summer lunch.

2.5 pounds sweet potatoes, peeled and cut into large chunks (about 5 medium sized sweet potatoes)

2 tsp soy sauce

3/4 cup flour

1 tsp salt

½ tsp sugar

3 tbsp spring onion, chopped

½ tsp fresh chilli, finely chopped (or more, to taste)

oil for frying

Steam the sweet potato until soft, then drain in a colander for an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand – it should be sticky, so if it’s a little runny, add some flour. Do not over-mix.

To cook the fritters, heat some oil in a nonstick frying pan on medium heat and cook the fritters in dollops of about 3 tablespoons of the batter. Use the back of the spoon to flatter them out a bit. Fry for about 6 minutes each side. You want them to go really brown – don’t worry if they burn a little, it will just add to the flavour. Sit cooked fritters on paper towel to soak up excess oil. You can keep them warm in the oven while you finish the other fritters.