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Curried Beet and Sweet Potato Fritters

Eat 'em while they're hot for best quality. Re-heat any leftovers in the oven.
Course: Appetizer, lunch, Snack
Servings: 4 servings
Author: LydiaF

Ingredients

  • 2 cups peeled and shredded sweet potato (about 5 - 6 inches long)
  • 2 cups roasted, peeled and shredded beets (2 or 3 medium beets)
  • 1 tablespoon curry powder or to taste
  • 1/2 teaspoon salt or to taste
  • 1/2 cup besan (chickpea) flour *omit for "conventional" fritters*
  • up to 1/2 cup water use the minimum to hold everything together *omit for "conventional" fritters*
  • {Substitute 2 eggs and 1/2 cup flour for "conventional" fritters}
  • Oil for frying

Instructions

  • Mix the shredded beets, sweet potatoes, curry powder, salt and besan flour in a medium mixing bowl. Add just enough water to hold it all together.
  • Add enough oil to cover the bottom of a large skillet and heat it over medium high heat until the oil is hot.
  • Use a 1/4 cup measure to scoop up the batter and add to the skillet. Flatten the fritters slightly.
  • Cook 2 1/2 to 3 minutes on each side, adjusting the heat as necessary.
  • Repeat with the next batch, add more oil if needed.