Seasonal Spuds Logo
Facebook-f Twitter Youtube Pinterest-p Instagram
Seasonal Spuds Logo

Parsnip & sweet potato fritters

Bright, colourful and fresh, these fritters are sure to bring a bit of oomph to your dinner table on a cold night in January. As long as you’re gentle, they bind perfectly well without adding eggs. The trick is to let them get a set, golden crust on the first side before you flip them over to cook them on the second.

This recipe was created by Luke Willcox - New Product Development team.
snow

SEASON

Autumn/Winter

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

25 minutes

cooking time

COOKING TIME

10 fritters

dinner

SERVES

Serves 4

EmmaH_SweetPotatoes_web-8722

Ingredients

  • 1 large, sweet potato (400g), peeled
  • 400g parsnips, peeled
  • 1 1/2 inch chunk of ginger, peeled
  • 2 spring onions
  • ½ a red chilli
  • 5 tablespoons gluten free plain flour
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying

For the dip:

  • Medium bunch coriander
  • Small bunch parsley
  • 250g dairy-free Greek-style plain yogurt
  • Juice of ½ a lime
  • ½ teaspoon of runny honey
  • Sea salt and freshly ground black pepper
  • Pickled jalapeño peppers, to taste
  • Extra lime wedges, to serve

Method

1
Grate the sweet potato and parsnips using a box grater and place in a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can. Meanwhile, finely grate the ginger and finely chop the spring onions. De-seed the chilli and finely slice too.
2
Tip the sweet potato and parsnip into a large bowl and add the ginger, chopped spring onions and chilli. Sprinkle over the flour and then add 5-6 tablespoons of water. Get in there with your hands to combine everything well.
3
Heat a shallow layer of oil in a large frying pan. Divide the mixture into 10 small patties and fry 3-4 of the fritters in the pan at a time, for 3 minutes on each side, or until golden all over and hot through.
4
Transfer to a wire rack on top of a baking tray and place in a low oven to keep warm as you repeat with the remaining fritters. Add a little more oil to the pan as and when you need to.
5
To make the dip, add the herbs to the bowl of a food processor. Blitz to a chunky paste. Add the yogurt, lime juice, honey and season well.
6
Add in a few slices of pickled jalapeño peppers to taste and blitz once more. A bit of texture is good here. Pour the dip into a bowl ready for serving.

Share

You might also like...

Sweet potato cupcakes

Bake up a batch of these eye-catching Halloween sweet potato cupcakes with cute pumpkin decorations. Ideal for a party buffet or a seasonal sweet treat.

New Potatoes en Papillote

These steamer parcels will keep all the flavour and goodness inside.

Greek-style New potatoes

These delicious potatoes are baked to perfection before getting a sprinkling of feta and fresh thyme.

New potatoes in a Chinese-style stir-fry

For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes.

Join our mailing list

For all our latest recipes straight to your inbox, plus giveaways, latest news and more!

Contact us

 Find out more, or contact us on branston@cartwrightcommunications.co.uk

Explore

Follow us

Facebook-f Twitter Youtube Pinterest Instagram

Seasonal Spuds backed by Branston

Privacy and Cookies Policy | Terms of Use