Ingredients
- 2 large sweet potatoes (about 1.5 lbs), peeled and grated
- 1/2 cup crumbled feta cheese
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/4 cup finely chopped fresh cilantro
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Vegetable oil, for frying
- 1/2 cup plain Greek yogurt
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1/4 cup pomegranate arils
- Extra fresh mint leaves, for garnish
Instructions
- In a large bowl, combine the grated sweet potato, crumbled feta cheese, flour, egg, chopped cilantro, smoked paprika, cumin, cinnamon, cayenne (if using), salt, and pepper. Mix thoroughly until well combined.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, take spoonfuls of the sweet potato mixture and gently flatten them into small patties (about 2-3 inches in diameter and 1/2 inch thick).
- Carefully place the patties into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the fritters and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
- While the fritters are frying, whisk together the Greek yogurt, chopped mint, lemon juice, and a pinch of salt in a small bowl until smooth.
- Arrange the warm fritters on a serving platter. Drizzle generously with the minted yogurt sauce and scatter with fresh pomegranate arils. Garnish with additional fresh mint leaves, if desired, and serve immediately.
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