Bombay Curry Sweet Potato Fritters

Breakfast & Brunch, Side Dish Vegetable Gluten-Free, Paleo, Vegetarian Kitchen, Small Plate

By Clay

Lightly seasoned with Dizzy Pig’s Bombay Curry-ish seasoning blend and pan fried, these sweet potato fritters and crispy on the outside and soft on the inside. They pair perfectly with a simple yogurt sauce and a slice of lemon.

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Ingredients

1 lb sweet potatoes, peeled and grated (2 medium sized or 3 small potatoes)
1 egg, well beaten
1 Tbsp Dizzy Pig® Bombay Curry-ish
¼ tsp salt
3 Tbsp clarified butter (or extra light olive oil or canola oil)

Directions

In a medium sized mixing bowl beat egg.
Peel and grate potatoes and add to egg.
Add Dizzy Pig Bombay Curry-ish and salt.
Toss with fingers until potatoes are coated with egg and curry is evenly incorporated.
Add clarified butter to hot skillet and place ¼ of the potato mixture at a time to form 4 fritters in the skillet. Press down with a metal flipper so each fritters is about ½” thick.
Cook for about 8-10 minutes then flip fritters and cook 8-10 minutes more or until golden brown. Because sweet potatoes are naturally sweet, you will want to check the bottoms of the fritters so they don’t over brown.
Serve these exciting fritters hot and enjoy with yogurt and a slice of lemon!***Recipe makes 4 fritters in a 12″ cast iron skillet on medium heat.

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