Ingredients
Fritters
- 2 cups grated unpeeled sweet potato (from 1 large or 2 small potatoes)
- 2 scallions, sliced
- 2 eggs, lightly beaten
- 2 tablespoons flour
- ⅛ teaspoon salt
- 1 tablespoon canola oil
Yogurt Dip
- 1 cup plain Greek yogurt
- 3 ounces Asiago cheese
- 2 cloves of garlic, peeled
- 1 scallion
- ½ lemon, juiced
- 2 tablespoons cracked black pepper
- Pinch of salt
Instructions
To make fritters, mix sweet potato, scallion, eggs, flour and salt in a large bowl until well incorporated.
In a saucepan, heat canola oil; when a splash of water dances atop the oil, you know it’s ready.
Using your hands, scoop out batter about the size of a golf ball and dollop into the pan, flattening slightly with a spatula so the fritter cooks evenly. Cook for 3–5 minutes on each side.
To make dip, blend all ingredients in a blender until smooth. Add water as needed to reach your desired dip consistency.
Serve fritters with dip.
Serves 4
