Sweet potato and cranberry fritters with nuoc cham
- Gurdeep Loyal
Save recipe
Serves 4 - 6
Easy
Prep: 30 mins
Cook: 40 mins
plus resting
0 reviews
loading...
Get 5 months for £5 when you subscribe today
These Vietnamese-inspired sweet potato fritters have a festive twist with dried cranberries. The tangy-sweet-salty dipping sauce is a great one to have to hand for the festive season
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Broccoli fritters with poached eggs
A star rating of 0 out of 5.0 ratings
Caerphilly and spring onion fritters
A star rating of 0 out of 5.0 ratings
Carrot, cumin and feta fritters with coriander yogurt
A star rating of 0 out of 5.0 ratings
Try our sweet potato and cranberry fritters with nuoc cham, then check out our classic pea fritters, courgette fritters and chickpea fritters. Plus, discover more ways with sweet potato.
Sweet potato and cranberry fritters with nuoc cham recipe
Ingredients
Nutrition
-
3 large spring onions
-
20g lemongrass
-
5 tbsp lime juice
-
525g sweet potatoes
-
100g dried cranberries
-
20g coriander
chopped
-
1 tbsp white wine vinegar
-
2 tbsp fish sauce
-
3 tbsp caster sugar
-
1 tsp dried chilli flakes
-
2 garlic cloves
finely chopped
-
150g plain flour
-
1 tbsp cornflour
-
1 tsp baking powder
-
1 tsp ground turmeric
-
1 egg yolk
-
325ml sparkling water
Nutrition: per serving (6)
- kcal396
- fat12g
- saturates3g
- carbs64g
- sugars26g
- fibre5g
- protein5g
- salt2.1g
Ad
Method
-
step 1
In a small blender, whizz together the spring onions, lemongrass and 1 tbsp of the lime juice to form a fine paste, adding a splash of water if needed.
-
step 2
Cut the sweet potatoes into thin matchsticks with a knife or mandoline, then put into a large mixing bowl. Add the cranberries, coriander and 1 tsp of fine salt. Mix well, then add the lemongrass paste, using your hands to massage into the sweet potatoes evenly.
-
step 3
For the dipping sauce, whisk together 4 tbsp of lime juice, the vinegar, fish sauce and sugar in a small bowl until dissolved. Add the chilli flakes and chopped garlic.
-
step 4
To make the batter, whisk together the flour, cornflour, baking powder and turmeric in a large bowl. Add the egg yolk and sparkling water, whisking until you have an even smooth pancake batter. Leave for 10 mins, then stir through the sweet potato mixture until evenly coated.
-
step 5
When ready to fry, heat a pan or wok a third full with sunflower oil to 180C. Spoon a handful of the sweet potato mixture into a ladle or metal sieve, then lower into the oil. Leave for 5 seconds for everything to come together, then carefully slide off the ladle into the oil – don’t panic if they fall apart, they will still be delicious. Fry for 2-3 mins until golden.
-
step 6
Remove with a slotted spoon then drain on kitchen paper. Repeat with the remaining mixture. Serve immediately with the dipping sauce on the side. Alternatively, these can be pre-fried and then warmed in an air fryer.
More ways with sweet potato
Authors
Gurdeep Loyal
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue