Indo-Inspired Sweet Potato Fritters

Ingredients

In this Indo-inspired version, we substitute the traditional pumpkin used in Picarones with sweet potatoes, which adds a unique sweetness and a vibrant orange color to the fritters. Additionally, we infuse the fritters with aromatic spices like cardamom, cinnamon, and nutmeg, giving them an Indian twist. The accompanying syrup is also flavored with cardamom, enhancing the overall flavor profile of the dish. We alse have the original recipe for Picarones, so you can check it out.

• 2 cups (300g) sweet potatoes, peeled and grated 2 cups (300g) sweet potatoes, peeled and grated
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• Vegetable oil, for frying Vegetable oil, for frying
• For the Cardamom Syrup: For the Cardamom Syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon lemon juice 1 teaspoon lemon juice

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 4g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   In a large bowl, combine the grated sweet potatoes, flour, baking powder, cardamom, cinnamon, nutmeg, and salt.
2. 2.
   Gradually add the milk to the mixture, stirring until well combined and a thick batter forms.
3. 3.
   Heat vegetable oil in a deep pan or pot over medium heat.
4. 4.
   Drop spoonfuls of the sweet potato batter into the hot oil, frying them in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. 5.
   In a separate saucepan, combine water, sugar, ground cardamom, and lemon juice for the syrup. Bring to a boil, stirring until the sugar has dissolved. Reduce heat and simmer for 5 minutes.
6. 6.
   Serve the sweet potato fritters warm, drizzled with the cardamom syrup.

Treat your ingredients with care...

• Sweet potatoes — Make sure to grate the sweet potatoes just before using to prevent them from oxidizing and turning brown.
• Cardamom — For the best flavor, use freshly ground cardamom pods instead of pre-ground cardamom.

Tips & Tricks

• To achieve a crispier texture, make sure the oil is hot enough before frying the fritters.
• Serve the fritters immediately after frying to maintain their crispiness.
• You can add a pinch of saffron to the syrup for an extra touch of luxury.
• If you prefer a sweeter syrup, you can increase the amount of sugar according to your taste.
• These fritters are best enjoyed warm, but they can also be served at room temperature.

Serving advice

Serve the Indo-Inspired Sweet Potato Fritters as a delightful snack or dessert. Drizzle them generously with the fragrant cardamom syrup and garnish with a sprinkle of ground cinnamon for an extra touch of elegance.

Presentation advice

Arrange the fritters on a platter, stacking them in an appealing manner. Drizzle the cardamom syrup over the fritters, allowing it to cascade down the sides. Garnish with a few fresh mint leaves for a pop of color.