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Brandy Murphy
Sweet-potato fritters with curry and yoghurt dip
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Ingredients
Directions
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Stir the ingredients before the dip, cover and let the taste come into the fridge.
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Cut the potatoes into equal thin slices. Beat the protein with a whisk. Sift the flour, curry and a pinch of salt on top and whisk until a light batter.
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Heat the oil in a deep frying pan. The oil is hot enough when a small droplet of the batter floats and the oil sizzles.
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Take the potato slices with 2 forks through the batter and carefully place them in the hot oil with a few pieces at a time. Fry the beignets until golden brown in a few minutes. Drain briefly on kitchen paper and keep warm in the oven.
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Serve the fritters on a large scale with the yoghurt dip.
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Nutrition
165Calories
Sodium0% DV0.1g
Fat14% DV9g
Protein8% DV4g
Carbs5% DV16g
Fiber8% DV2g
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