In her fourth cookery book, Bazaar, Sabrina Ghayour focuses her attention on vegetarian recipes, bringing her well-known flair for flamboyant, full-flavoured food to the realm of vegetables. Read our full review of Bazaar, then have a go at making Sabrina’s Turmeric, Spinach & Sweet Potato Fritters recipe, below.
Turmeric is a popular spice in the cuisines of the Middle East and the Indian subcontinent. In this recipe, Sabrina pairs it with chilli to enhance the flavour of her spinach and sweet potato fritters.
Turmeric, Spinach & Sweet Potato Fritters
- 300 g sweet potato, peeled and coarsely grated
- 150 g baby spinach leaves, finely chopped
- 3 teaspoons turmeric
- 1 teaspoon chilli flakes
- 3 large eggs
- 100 g plain flour
- 1 teaspoon baking powder
- vegetable oil, for frying
- Maldon sea salt flakes and freshly ground black pepper
- Sweet chilli sauce, to serve
Put the sweet potato, spinach, turmeric, chilli flakes, eggs, flour and baking powder into a mixing bowl and mix well. Season generously with salt and pepper, then allow the batter to rest for 15 minutes.
Pour enough vegetable oil into a large, deep frying pan or saucepan to fill to a depth of about 5cm. Heat the oil over a medium-high heat and bring to frying temperature (add a pinch of mixture: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper.
When the oil is ready, stir the batter well. Using 2 dessertspoons, form quenelles of the mixture: scoop up the mixture with one spoon and use the other to press down and shape it. Lower the quenelles carefully into the hot oil and fry in batches, 6 at a time – it is important not to overcrowd the pan or the temperature of the oil will drop and your fritters will not be crisp. Fry the fritters for 1 minute, then turn them over and fry for another minute or so, or until nicely browned all over.
Remove the fritters from the oil using a slotted spoon and transfer to the paper-lined plate to drain.
Serve hot with sweet chilli sauce.
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Bazaar by Sabrina Ghayour is currently available on Amazon UK for £13 (RRP £26). Recipe and image published courtesy of publishers Mitchell Beazley. Image credit: Kris Kirkham.