Ingredients
1 cup self-raising flour
2 Tbsp cornflour
1 tsp sea-salt flakes
1 tsp dried mint
300g sweet potato, peeled, grated
250g haloumi, grated
1 spring onion, finely chopped
2 Tbsp roughly chopped mint leaves
3 Tbsp roughly chopped flat-leaf parsley leaves
2 eggs
Vegetable oil, for frying
Lemon wedges, to serve
LEMON AND MINT DIPPING SAUCE
1 cup Greek-style yoghurt
Finely grated zest of ½ lemon
1 Tbsp finely chopped mint
Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 180°C. Line a large oven tray with baking paper and put in oven.
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To make lemon and mint dipping sauce, combine yoghurt, lemon zest and mint in a small bowl. Season with salt and pepper, then cover and refrigerate until required.
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Sift flours into a large bowl. Stir through salt and mint. Add sweet potato, haloumi, spring onion, mint and parsley and stir to combine.
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Crack eggs into a medium bowl and whisk until foamy. Add to flour mixture. Stir to combine.
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Heat a little oil in a large frying pan over a medium-high heat. Spoon tablespoons of the mixture into pan and cook for 3-5 minutes on each side or until cooked through and golden. Remove from pan and drain on paper towel, then transfer to prepared tray in oven to keep warm. Repeat with remaining batter, adding oil between batches. Serve fritters with lemon and mint dipping sauce and lemon wedges on the side.