Sweet potato fritters
Simple Too, p. 36
Yotam’s kids refused to touch sweet potatoes until he made them these fritters. The crisp, brown skin just makes them irresistible to all. For the ultimate effect, serve with soured cream and some green shatta (p. 287), if you like. Or have them for brunch, paired with the classics: fried eggs, strips of bacon (or halloumi) and slices of avocado.
Ingredients
- 2 sweet potatoes, pricked in a few places with a fork (550g)
- 75g self-raising flour
- 50g parmesan, finely grated
- 2 spring onions, finely sliced
- 1 egg, beaten
- 125ml vegetable oil, for frying
- Flaked sea salt, to finish
- Fine sea salt and black pepper
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