Sweet potato fritters with nectarine-masala chutney

Vegetarian, Soy Free

2 Servings, 730 Calories/Serving

35 Minutes

Summer stone fruit and sweet potatoes meet in a tart masala-spiced chutney for these fritters, our lightened take on pakora, the popular deep-fried snacks sometimes served in India. A peppery watercress salad and cool yogurt transform the snack into a satisfying light supper.


  • 2 nectarines
  • 1 to 2 shallots
  • Fresh mint
  • ¼ cup raisins
  • Chutney seasoning (brown sugar - apple cider vinegar - turmeric - garam masala - ground ginger - ground yellow mustard)
  • ¾ pound sweet potatoes
  • 2 scallions
  • 2 pasture-raised organic eggs
  • Batter blend (all-purpose flour - baking powder)
  • ½ cup Greek yogurt
  • 2 teaspoons sherry vinegar
  • Watercress



Make the nectarine chutney

  • Cut the nectarines from the pits; cut the fruit into 1-inch pieces.
  • Peel and thinly slice the shallot.
  • Coarsely chop the mint leaves.
In a pot over medium-high heat, warm 2 tablespoons butter or oil. Add the nectarines and shallots; season with salt. Cook until they begin to soften, 3 to 4 minutes. Add the raisins, chutney seasoning, and ½ cup water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the fruit is very tender and the sauce is thickened, 15 to 20 minutes. Remove from the heat and stir in the mint. While the chutney cooks, make the fritters.


Prep the sweet potato fritters

  • If desired, peel the sweet potatoes. Grate, rinse under cold running water, then pat dry with paper towels.
  • Trim and coarsely chop the scallions; coarsely chop the scallions.
In a mixing bowl, combine the sweet potatoes, scallions, eggs, batter blend, and 2 tablespoons yogurt. Season generously with salt and pepper; stir well.


Cook the fritters

In a pan over medium heat, warm 1 to 3 tablespoons oil until hot but not smoking. Shape the fritter batter into 6 small or 4 large patties. Working in batches if needed, carefully add the patties to the hot oil. Cook until crisp and golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While the fritters cook, prepare the salad.


Make the watercress salad

In a bowl, combine the sherry vinegar with 1 to 2 tablespoons olive oil; season to taste with salt and pepper. Add the watercress and toss to coat. Season with more salt and pepper, if needed.



Transfer the salad to individual plates and top with the fritters. Dollop the fritters with the remaining yogurt. Serve with the chutney on the side.

Nutrition per serving: Calories: 730, Protein: 19 g, Total Fat: 35 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 230 mg, Carbohydrates: 89 g, Fiber: 8 g, Added Sugar: 10 g, Sodium: 1090 mg

Contains: eggs, wheat, milk

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