Sweet Potato & Corn Fritters
Sweet potato & corn fritters also know as Pakora (pronounced [pəˈkɔːɽa]) are a lightly spiced fritter originating from the Indian subcontinent. Great for a last minute meal, a relaxing weekend breaky or lunch box treats. Either way, the whole family will love them!
Makes 12
Effort: Easy
Prep: 15 mins
Cook:
Gluten free
Ingredients
1 packet lentil & coconut fritters - Turban Chopsticks
1 cup water
1 small sweet potato, peeled & grated
1 cup of corn, cooked - frozen or fresh
1 small red onion, diced finely
1/2 bunch of coriander, leaves and stems, finely chopped
Coconut oil for frying - see hints & tips
Instructions
Preheat the oven to 180c/ 160c fan. In a mixing bowl place the lentil and coconut fritter mix with 1 cup of water and stir.
Add the grated sweet potato, cooked corn, onion & coriander, mix together until everything is well combined.
Preheat a large fry pan with coconut oil on a medium/ low heat.
Once hot, loosely drop spoonful’s of the mixture into the pan and fry for 2-3 minutes on each side, until golden brown, crisp and well cooked.
Drain well, place on a kitchen roll lined oven tray and pop in the oven to keep warm. Follow step 4 to fry the rest of the fritters.
See hints & tips for serving suggestions
Hints & tips
Oil - I suggest using coconut oil for its flavour and high smoke point when frying. However, if you don’t have it to hand use your preferred oil.
Coriander - Not a fan of coriander? Replace with either flat leaf parsley, basil or Thai basil.
Onion - No red onion? Use 3-4 spring onions instead.
Serving suggestion - Make the fritters and serve as a Indian starter with raita and mango chutney. They are also fantastic as a breaky/ brunch option with pickled onion, poached egg & bacon.
Portion size - Make less fritters by halving all ingredients.
Storage - Keep in the fridge for 3-4 days. Suitable for freezing once cooked.
