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Chickpea-battered sweet potato fritters

By Abigail Donnelly
4
Easy
15 minutes
10 minutes

Ingredients

  • 1 cup cold water
  • 1 t chilli powder
  • 1/4 t turmeric
  • 125 g chickpea flour
  • 2 large sweet potatoes, sliced

Method

 

Whisk 1 cup of cold water with chilli powder, turmeric and chickpea flour to create a runny batter.

Slice sweet potatoes and coat in a little chickpea flour, dip into the batter and deep-fry in hot oil for 4 or 5 minutes until golden.

Drain on kitchen paper and serve with sea salt and atchar-swirled yoghurt.