Moroccan-Spiced Sweet Potato & Feta Fritters with Minted Yogurt & Pomegranate Jewels

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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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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