BETA
Sweet Potato & Scallion Fritters
Thin, crisp-edged sweet potato fritters with lettuce and mint for wrapping, plus a quick soy-lime dipping sauce.
40 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Sweet potato300 g
- Spring onions30 g
- All-purpose flour60 g
- Cornstarch20 g
- Water100 ml
- Ground turmeric0.25 tsp
- Salt0.25 tsp
- Neutral cooking oil80 ml
- Lettuce60 g
- Fresh mint8 g
- Soy sauce1.5 tbsp
- Lime1 whole
- Sugar2 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and soy.
Method
Prepare the vegetables
Wash the vegetables and herbs. Peel the sweet potato and grate it into thin shreds using the coarse side of a box grater. Pat dry with a clean towel. Thinly slice the spring onions. Separate the lettuce into eight small leaves and pick the mint leaves.
Make the dipping sauce
Juice the lime. Stir 1.5 tbsp juice with the soy sauce, sugar and 20 ml of the measured water until dissolved. Set aside; keep any extra lime juice for another use.
Mix a light batter
Stir the flour, cornstarch, turmeric and salt together. Whisk in the remaining 80 ml water, then fold in the sweet potato and spring onions. The batter should cling to the shreds rather than pool beneath them.
Fry in batches
Heat half the oil in a wide nonstick frying pan over medium heat. Use half the batter to place four equal mounds in the pan and flatten each to about 8 cm across and no thicker than 1 cm. Fry for 4–5 minutes per side until deep golden and the sweet potato inside is tender, adjusting heat to avoid scorching. Transfer to a rack. Repeat with the remaining oil and batter to make eight fritters; do not crowd the pan.
Wrap and dip
Serve two fritters per person while crisp, with lettuce, mint and the dip. Let hot oil cool completely before disposing of it; do not pour it down the sink.
Grate the sweet potato finely enough that the centre cooks before the crust darkens. These are shallow-fried, vegetable-only house fritters.
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