Sweet-potato fritters with curry and yoghurt dip

Name: sweet-potato fritters with curry and yoghurt dip
Total time: 40 min
Yield: 4
Ingredients: 2 sweet potato; 1 protein; 2 tablespoon flour; 1 teaspoon curry powder; 500 milliliters sunflower oil; 100 gram Greek yoghurt before the dip; 1 clove garlic before the dip; 1 twig fresh mint before the dip; 1 twig parsley before the dip; 0.5 lime before the dip

Ingredients

2 sweet potato
1 protein
2 tablespoon flour
1 teaspoon curry powder
500 milliliters sunflower oil

100 gram Greek yoghurt before the dip
1 clove garlic before the dip
1 twig fresh mint before the dip
1 twig parsley before the dip
0.5 lime before the dip

Directions

Stir the ingredients before the dip, cover and let the taste come into the fridge.
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.
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.
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.
Serve the fritters on a large scale with the yoghurt dip.