Indian-Spiced Sweet Potato Fritters/Pakoray
Easy 1-hour recipe that tastes delicious. Spices for this dish are inspired by traditional Indian flavors, with cumin and turmeric being traded across Europe and Asia. Indian cuisine has had a significant impact on the world, especially through the use of these rich spices.
These sweet potato fritters are packed with flavor, offering a satisfying crunch perfect for an appetizer.
Indian-Spiced Sweet Potato Fritters
Course: AppetizerCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
180
kcalEasy Indian-spiced sweet potato fritters, vegan and gluten-free adaptable. Crispy, flavorful, and perfect with a side of vegan yogurt or chutney.
Ingredients
2 medium sweet potatoes, peeled and grated
1/2 cup chickpea flour
1 small onion, finely chopped
2 tbsp fresh cilantro, chopped
1 tsp cumin
1 tsp turmeric
Salt and pepper to taste
2 tbsp olive oil
Directions
- In a large bowl, combine the grated sweet potatoes, chickpea flour, finely chopped onion, cilantro, cumin, turmeric, salt, and pepper. Mix everything together until well combined. Make sure the spices are evenly distributed throughout the mixture.
- Shape the sweet potato mixture into small, round patties using your hands. Press gently to form even fritters that will cook uniformly in the pan.
- Heat olive oil in a large frying pan over medium heat. Once the oil is hot, add the sweet potato fritters to the pan, making sure they don’t overcrowd. Fry each side for about 4-5 minutes until the fritters turn crispy and golden brown. Flip them gently to avoid breaking.
- Once cooked, transfer the fritters to a paper towel to drain excess oil. Serve hot with a side of vegan yogurt or chutney. Garnish with fresh cilantro for an extra burst of flavor.
Notes
- You can also add finely chopped green chilies or a pinch of red chili powder if you like a bit of heat. For a creamier dip, mix vegan yogurt with a touch of lemon juice and fresh mint for a refreshing contrast to the crispy fritters.
