Recipe: Thai Sweet Potato Fritters

Thai Sweet Potato Fritters

This one’s a very quick one, but I thought it was worth posting as it’s taken me ages to put together a recipe that works for me.  I’ve tried dozens without much success – the fritters either don’t bind properly, they’re too wet, too dry, or just not the right consistency.  The trick is to use egg and polenta or cornstarch as a glue to hold everything together, and to not be shy when it comes to the amount of oil you fry them in so they caramelise on the outside a little – so use something healthier like Coconut Oil.

Thai-spiced sweet potato fritters brunch
Fritters for brunch with bok choi with soy and mirin, and a dippy egg

This is a good for using up leftovers as they can be padded out with finely sliced greens or whatever vegetables need using up – like a fancy bubble and squeak.  If you’re a gannet like us though and leftovers are a rare sighting in your house, it’s worth deliberately making too much sweet potato for tea one night, and then keeping it to make these for brunch or as a side with your tea Read more