I used the best of the roots for these yummy morsels. Parsnip, celeriac, beetroot and sweet potato, let’s celebrate the humble roots! These fritters pack plenty of flavour and make for a great snacking recipe.
I love the fritters coned inside a salad leaf (cos works well) or inside a pita. You can use the coriander creme fraiche dollop on top of naan or flatbreads too.
Add some spice to the yogurt to spice things up!
What you'll need:
A food processor if you prefer a smooth sauce, alternatively chop coriander finely and add to the creme fraiche.
300g mix of waxy potatoes & sweet potatoes (150g of each)
Toast your spices in a dry frying pan until fragrant, about 5 minutes.
Combine all the fritter ingredients in a large bowl and season well with salt and pepper
In a separate bowl, combine the ingredients for the coriander dip, either by whizzing up the coriander with the creme fraiche for a smooth dip or by adding finely chopped coriander to the creme fraiche. Season with the lime zest and juice. Add a pinch of salt.
Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.
Divide the fritter mixture into 16 roughly equal fritters and fry in batches, flattening them a little with a spatula as you do so. Cook for 5-6 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm in a low oven while you fry the rest.
Serve with the coriander dip, and a sprinkling of coriander. (see above for serving suggestions).