Sweet potato

Sweet potato and cauliflower fritters with date chutney and coconut yoghurt

Ingredients for batter:

2 cloves garlic, finely chopped

40ml vegetable oil

2 tsp salt flakes

¼  tsp chilli powder

½ tsp ground turmeric

1 tsp garam masala

½ tsp freshly ground black pepper

100g chick pea flour (also known as Besan )

1 tsp baking powder

100ml hot water

Ingredients for the fritters:

150g sweet potato

¼ small cauliflower, chopped

¼ cup chopped coriander leaves

¼ cup finely chopped spring onion

2 litres rice bran oil for deep frying

To serve:

200ml coconut yoghurt

200ml date chutney

Sprigs of fresh mint and coriander

 

Method:

For the batter:

Blend garlic, vegetable oil, salt and spices in a food processor. Blend in flour and baking powder, then add water and blend to a smooth batter. Scrap into a medium sized bowl, cover with gladwrap and refrigerate for 2h before using.

When ready to fry fritters, heat the  oil in a deep fryer to 170. If you don’t have a deep fryer, half fill a 4 litre pot with the oil and heat over medium high heat to 170 using a kitchen thermometer.

Mix coriander, spring onions and vegetables into the batter. It should be very thick. Drop spoonfuls of the vegetable batter into the hot oil and fry, turning once until deep golden brown and cooked through. Drain on absorbent paper and keep warm in a low oven while frying the remaining batter. Once all the fritters are cooked, spread the date chutney thinly over half of the base  of a large platter. Spread the other half with the coconut yoghurt. Pile the fritters in a mound over the top of the yoghurt and chutney, then scatter with the mint and coriander leaves. Serve while warm.

 

Date chilli and ginger chutney

Ingredients

375g pitted dates, chopped

60g crystallized ginger, finely chopped

1 cup white vinegar

1 cup water

½ cup brown sugar

1 tsp chilli powder

1 tsp ground cinnamon

Method:

Into a saucepan, place the vinegar, water and sugar. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add the chilli powder, cinnamon, ginger and dates. Bring back to boil, then reduce the heat and simmer for 10min, until thick. Refrigerate to store.

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