Sweet Potato Carrot Fritters

Sweet potato carrot fritters are economical and tasty, and they’re so quick to make that you can have them on the table in about 20 minutes. I first made these for a quick dinner a few days after my daughter gave birth to our grandson and they were thoroughly enjoyed by us all. They were a perfect choice at that time as we were totally focused on the new arrival! Since then, they continue to be made often.

I fry these lovely bright coloured fritters in a mixture of lard (ideally from a pasture raised happy pig!) and olive oil to give them a lovely crisp finish. For dinner we have two or three per person with steamed vegetables as a main course, and they can also be served as a side or snack. See my tips for lunch and starter serving suggestions.

This recipe is suitable for Thermomix TM5 and TM31.

ACTIVE TIME 15 MINUTES

TOTAL TIME 20-30 MINUTES

MAKES 16-20 FRITTERS

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Ingredients

  • 30 g fresh ginger, not peeled, cut in thin 2 mm ‘coins’ along lines on skin
  • ¼ – ½ fresh red chilli, seeds removed
  • 300 g carrots, cut in 3-4 cm pieces
  • 300 g sweet potatoes, cut in 3-4 cm pieces
  • 50 g flour, plain, all purpose, or gluten free
  • 1½ tsp fine sea salt or fine pink Himalayan salt
  • several grinds black pepper
  • 3 large eggs
  • 75 g lard or coconut oil, for frying
  • 75 g olive oil, for frying

Method

  1. Mince ginger and chilli 5 sec/speed 7.
  2. Add carrots and sweet potatoes, then chop 10 sec/speed 5.
  3. Add flour, sea salt, pepper and eggs, mix 20 sec/speed 5, then scrape down sides of TM bowl with spatula. Use batter to make fritters straight away, or transfer to a bowl, cover and refrigerate 6 hours or overnight before making fritters (my personal preference is to let the batter rest if I have time).
  4. Melt 2 tsp lard with 2 tsp olive oil in a heavy based frying pan over medium heat, add 3 large individual spoonfuls of batter to make 3 pancake shapes, press them flat with back of spoon, fry until crispy on edges, then turn over to finish frying on other side – each batch should take 4-8 minutes to cook.
  5. Repeat step 4 until batter is used up (see tips), adding more lard and olive oil with each batch.

Janie’s Tips

  1. Two fritters per person with salad makes an easy lunch, or for a starter serve one fritter per person with a green salad garnish.
  2. If you don’t use it all, any remaining uncooked batter can be kept in fridge up to 3 days and a fresh batch of fritters fried when needed.
  3. Leftover fried fritters can be frozen up to 2 months. Defrost halfway then reheat until hot by gently pan frying over a low/medium heat, or reheat from frozen on a baking tray until hot approx. 15-20 minutes in a preheated oven at 180°C without fan/160°C with fan/350°F/gas 4/Aga baking oven.
  4. For babies and toddlers, the red chilli can be omitted. Fry the kiddies’ fritters first, then mince the red chilli and stir it into the batter for the adults’ fritters.
  5. This recipe is dairy free – please read ingredient labels to ensure all your ingredients are dairy free.
  6. To make these fritters vegetarian, omit lard and fry in coconut oil and olive oil.
  7. For gluten free, use gluten free flour – please read ingredient labels to ensure all your other ingredients are gluten free too.
  8. My recipe is inspired by Tiffany who writes the delightful blog Don’t Waste The Crumbs. Thanks Tiffany!
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