Ingredients
Scale
- 2 medium sweet potatoes (approximately 1 pound), peeled and cut into cubes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped scallions
- 1/4 cup fresh cilantro, chopped
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Start by placing the sweet potato cubes in a pot of boiling salted water. Cook them for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool for a few minutes.
- In a large bowl, mash the cooled sweet potatoes until they reach a creamy consistency.
- Incorporate the flour, baking powder, sea salt, coriander, smoked paprika, black pepper, scallions, cilantro, egg, and buttermilk into the mashed sweet potatoes. Stir until everything is thoroughly mixed.
- In a large frying pan, pour in about an inch of vegetable oil and heat it over medium heat until shimmering.
- Spoon small amounts of the sweet potato mixture into the hot oil, gently pressing them down with the back of the spoon to form patties. Fry them in batches to avoid crowding the pan.
- Cook each fritter for approximately 3-4 minutes on each side, or until they turn a beautiful golden brown and develop a crispy exterior. Once cooked, transfer them to a plate lined with paper towels to absorb excess oil.
- Serve these delightful bites warm, with extra cilantro sprinkled on top if you wish.
Notes
- For an extra kick, mix in 1/4 teaspoon of chili powder into the batter.
- For a healthier twist, replace half of the all-purpose flour with oat flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Zambian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fritter
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg