Sweet Potato Fritters
An idea for a beautiful spring day: pack a picnic with these sweet potato fritters, spring rolls, and a watermelon and feta salad.
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2.2 lb (1 kg) sweet potatoes
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2 tsp soy sauce
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¾ cup (100 g) all-purpose flour
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½ tsp granulated sugar
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3 tbsp spring onions, finely chopped
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½ tsp red chili pepper, finely chopped
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Butter, for frying
1. Peel the sweet potatoes and cut them into large chunks. Steam or boil until very soft and tender. Drain well in a colander and let them sit for at least 1 hour to release excess moisture.
2. Mash the sweet potatoes and mix in all the ingredients until you get a smooth, even batter. If the mixture feels too wet, add a little extra flour.
3. Melt butter in a skillet over medium heat. Scoop the mixture into the pan using a tablespoon and gently flatten each fritter with the back of the spoon. Cook in batches for about 6 minutes, until golden brown and crisp on the outside. Flip if needed to brown both sides evenly. Drain on paper towels before serving.
© Mathilde De Wit, 2025