Sweet Potato Fritters
This quick and easy deep-fried delight makes a delicious brunch or dessert dish.
Ingredients:
1/2 cup brown flour
1/2 cup soft white flour
1 tbsp arrowroot powder
2 pinches sea salt
1 tsp baking powder
1/8 - 1/4 tsp ground nutmeg or 1 1/2 tsp each finely grated ginger root and lemon peel
1/3 cup plain rice drink
1/2 cup water (or enough to make a stiff batter)
2 cups peeled and coarsely grated sweet potatoes
Clearspring Organic Sunflower Frying Oil, for deep-frying
Topping:
Clearspring Rice Malt Syrup, warmed
Method:
1. Combine the flours, arrowroot powder, salt, baking powder, and nutmeg or ginger and lemon zest. In a separate bowl, combine the rice drink, and water. Add the wet ingredients to the dry and mix lightly. Fold in the grated sweet potatoes.
2. Heat two inches of oil to 185°C. Slide rounded tablespoons of the batter into the oil, taking care not to crowd them. Fry the fritters, turning once, for 2-3 minutes, or until golden. Drain, and serve immediately with the warmed rice malt syrup.
So long as the oil remains heated at 185°C, the fritters should not be oily.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
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