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Spinach & sweet potato fritters

Sabrina Ghayour is one of my favourite cookery writers/chefs. I’m sharing these with you now as they are very adaptable to Pesach. Just replace the flour with matzo meal. Add a bit at a time and mix to a good consistency for frying. Too little and they won’t hold, too much they will be very stodgy.

They freeze well and can be reheated in the oven for 10/15 mins if defrosted – longer if from frozen. If putting in the oven frozen then don’t preheat first.

Ingredients (makes 20-ish)

  • 300g sweet potato, peeled and coarsely grated
  • 150g baby spinach leaves, finely chopped
  • 3 tsp turmeric
  • 1 tsp chilli flakes
  • 3 large eggs
  • 100g plain flour (can use matzo meal for Pesach)
  • 1 tsp baking powder
  • Salt and pepper
  • Vegetable oil, for frying

Method

Put the sweet potato, spinach, turmeric, chilli flakes, eggs, flour and baking powder into a large bowl and mix well. Season generously, then leave the batter to rest for 15 minutes.

Heat the oil over a medium-high heat and bring to frying temperature (add a pinch of the batter: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper.

When the oil is ready, stir the batter. Using slightly oiled hands shape the batter into fritters and put into the hot oil. Fry the fritters for one minute, then turn them over and fry for another minute or so, or until nicely browned all over. Using a slotted spoon, transfer the fritters from the oil to the paper-lined plate to drain. Serve hot.

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