Sweet potato fritters with nectarine-masala chutney
Vegetarian, Soy Free
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
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.
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.
Cook the fritters
Make the watercress salad
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