Turmeric, spinach, and sweet potato fritters

With the monsoon season upon us, I have been craving fritters of any kind. Here is a simple version that can be shallow-fried and hence healthier.

This fritter is a lovely combination of Middle Eastern and Asian flavours. The Aleppo pepper flakes pair well with Asian turmeric and the mild sweetness from the sweet potatoes. The flavours come together beautifully, and the sweet chilli sauce adds a superb final touch. These are perfect for a snack at tea time with chai or as an appetizer.

I have several Sabrina Ghayour cookbooks and cook from them often. This one, in particular, is one of my favourites, as the flavours pop off the page. The recipes range from her core Middle Eastern to the Far East, but all of them are easy and delicious. She plays with a range of flavours, ingredients, and cooking styles in this book, which makes it fun to cook from.

For more recipes from this cookbook, click here.

Ingredients:

10 oz. sweet potatoes

Juice of 1/2 lime

5 oz. baby spinach, stemmed and finely chopped

1 teaspoon turmeric

1 teaspoon baking soda

2 eggs, lightly beaten

Salt, to taste

1 teaspoon pepper

1 tablespoon Aleppo pepper flakes

21/2 tablespoons all-purpose flour

Oil, as needed

Sweet chilli sauce, home-made or commercial, to serve

Grate the sweet potatoes and toss in the lime juice to prevent oxidation that will discolour the sweet potatoes.

Mix all the ingredients except the oil and sweet chilli sauce. Mix well, working quickly. Ass te mix sits it will give out juices making the mix sloppy..

Heat a frying pan on medium heat with a generous drizzle of oil. Pat out a small fritter, about 2 inches in diameter and very thin. Add the the pan and make more fritters placing them about 1/2-inch apart from each other. Do not overcrowd the pan or the fritters will not fry properly.

Flip after 2 1/2-3 minutes when the bottom is well browned. Press down gently and fry for another 1 minute, adding a drizzle of more oil if needed. Remove from the pan and drain on a plate lined with paper towels.

Finish the remaining batter similarly.

Serve hot with sweet chilli sauce.