Sweet Potato Fritters with Mint and Coconut Chutney
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1308
- Total Fat
- 124
- Saturated Fat
- 31
- Carbohydrates
- 49
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 707
- Total: 1 hr
- Active: 35 min
Ingredients
Chutney:
1 cup unsweetened coconut
2 tablespoons paprika
2 tablespoons brown sugar
1/2 teaspoon minced serrano chile
1 clove garlic, grated
Zest and juice of 1 lime
Sweet Potato Fritters:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated peeled fresh ginger (from a 1-inch piece)
1/4 teaspoon ground turmeric
1 clove garlic, grated
2 cups peanut oil
2 small sweet potatoes (1 pound), sliced 1/2-inch thick
3/4 cup chickpea flour
1/4 cup cornstarch
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves and tender stems
1/4 cup mint leaves
Directions
- Preheat the oven to 400 degrees F.
- For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl.
- For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool.
- Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper.
- Serve the fritters with the chutney, cilantro and mint.
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