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Cooking With Chef Hermann: Sweet Potato Fritters

Sweet Potato Fritters with Lemon Tahini Sauce


Mix together:

¾ C Plain Yogurt, 2 TB Lemon Juice, 1 tsp garlic, Pinch Black Pepper and Salt. Set Aside


1 lb sweet potatoes peeled and grated, excess juice squeezed out

1 lb Yukon gold potatoes peeled and grated excess juice squeezed out

1 ½ TB Olive Oil

2 scallions thinly sliced

2 large eggs beaten

¼ C Flour

½ tsp turmeric

½ tsp fresh ginger chopped fine

½ tsp ground coriander

Mix all the fritter ingredients together.  Heat a 1.8 inch of oil in heavy pan.  When shimmering, add spoonfuls of fritter batter.  Cook until browned on one side, about 3 minutes then flip.  Serve with lemon tahini sauce and greens.