Filter
Reset
Sort ByRelevance
Brandy Murphy
Sweet-potato fritters with curry and yoghurt dip
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minSnackraw beet, winter carrot, sunflower oil, sea salt,beetroot and carrot crisps
-
25 minSmall dishcucumber, avocado, lemon juice, pine nuts, Red onion, herbal cream cheese, sun-dried tomato, cress,cucumber snacks with avocado
-
25 minLunchMihoen, fresh ginger, soy sauce, sesame oil, steak, romaine lettuce, spring / forest onion, root, lime, peanut, coriander,Vietnamese salad wraps with steak
-
15 minLunchfrankfurters, sausage, hot dog, white dot, bacon, mayonnaise, mustard, Piccalilly, lettuce, cheese,hotdog nl
Nutrition
165Calories
Sodium0% DV0.1g
Fat14% DV9g
Protein8% DV4g
Carbs5% DV16g
Fiber8% DV2g
Loved it