It’s the end of Winter! In fact, technically we’re still in winter, and yet the temperatures in sunny Brisbane are already soaring. For example, it’s a high of 27C/81F today. In Winter. Yeah, we’re boned for summer.
So, since the next 8-9 months are going to be hotter than the devils…chilli patch? I don’t know, anyway it’s going to be hot, so I’m trying to get all my frying in now. Enter, these Crispy Spiced Sweet Potato Fritters!
Clearly, I’m obsessed with donuts. They are my dessert island dream, and I’m already planning my next opportunity to eat a donut, before these bad boys have even cooled off.
But this kind of quick, spiced, easy fritters are my favourite kind to make. They’re so simple and so moreish. The kind of thing that you can just sit out in the Winter sun (or shade, on days like today) and pick away at them with a cup of coffee, and then before you know it, they’re all gone.
As you might imagine, with a name like ‘Crispy, Spiced Sweet Potato Fritters’ these are crispy, they are spiced, and they contain that sugary orange root vegetable we all know and love.
The spices are cinnamon and nutmeg, and they take these to a seriously happy place. I mean, I don’t want to bring up the holiday season already in the year? But, like, you should pin these to your Christmas board so you don’t forget about them come December.
Or just damn those torpedoes and get your little deep-frying saucepan out! In other words, be like me. Especially if, like me, you happen to have some leftover roasted sweet potatoes. Because those once-healthy bad boys are crying out to fry-o-lated.
Anyway, hope you’re week’s shaking out! I can’t believe it’s only 5 days til The Sugar Hit book comes out! EEEEEEEK!
PS – check out that awesome polka-spotted napkin, isn’t it cool? From the lovely people at Antipodean Love!
- 1 cup (150g) plain flour
- ⅓ cup (35g) caster sugar (aka superfine sugar)
- 1½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp freshly grated nutmeg
- ½ cup roasted, mashed sweet potato
- ⅓ cup (85ml) milk
- 2 eggs, beaten
- oil, for frying
- icing sugar (powdered sugar) to serve
- Place the dry ingredients into a large mixing bowl.
- Add the sweet potato, eggs and milk and stir together until everything is combined - you should have a thick batter.
- Place 2 inches of oil into a deep-sided saucepan, and clip a candy thermometer to the edge of the pan. Heat the oil, over a medium flame, to 180C/350F.
- Carefully drop tbsp sized dollops of batter into the oil, and leave to cook for 3-4 minutes, or until dark golden brown.
- Remove the a wire rack, with some foil underneath it to catch the draining oil.
- Repeat until all the batter is used.
- Dust the fritters thickly with icing sugar to serve.
I can see how one could unwittingly consume about 800 of these. They sound amazing.
You’re so right – they are WAYYYY too easy to eat! xx
aaahhhh, so excited for you and the cookbook! these sound perfect for thanksgiving, but not sure i can wait til then to test these out (:
Thanks Heather – I’m SO EXCITED too!
These look awesome! I’d probably eat way too many of them, but they’re sweet potato so they’re healthy right?
That is how that works, exactly correct. ;)
Sarah! These look so so yum.
Fried dough is my favourite.
MEEEE TOOOOO! Thanks lovely. xx
Sarah, these look so good! It’s just starting to get cold here in the US, so I can’t wait to try these out!!
Yaaaaay! I’d love to hear what you think if you do try them! xx
Your pictures are so cool!! and your blog layout is to die for! I really really love your style
Ana | Carmela Pop
Woah, thanks Ana! So glad you like it. xx :)
Oh my! These fritters look fantastic! We Angelenos are still far away from winter. But YES, these would be just right during winter time when the sweet potatoes are in season. Can’t wait to try them!
I’m really trying to make the most of the last of our cold weather, because the Summer here in the sub-tropics is going to be RIDICULOUS! xx
Aw man, 27 degrees? Here in Melbourne winter persists. I’m listening to rain drumming on my roof as I write this, As for your recipe, Imma add some cardamom, whip up a batch, then fast track these bad boys into my mouth!
I’M SO JEALOUSSSS of your cold weather! And dude, I almost added cardamom myself! It would be a boss addition. xx
So exciting that your book comes out so soon! I had never thought of using sweet potato in a doughnut but such a good idea – goes so well with the nutmeg and cinnamon you have used. You are right, they are perfect for christmas – but probably a bit too hot in the southern hemisphere (actually, here in nz we would probably be okay since it usually seems to be cold and raining on christmas day…but in australia you would suffer!)
We have had some stranger weather here in Brisbane lately! Yesterday it was SO hot and today its freezing… that being said I could eat these fritters regardless of the temp. They look pretty delicious (and really addictive). Congrats with the book too Sarah! Xx
Hooley dooley sarah, these look amazing! loving the napkins in the pics, thank you lovely lady! x
OMG yummo! I’m definitely making these morsels on the weekend, I do have a question though… Do you think you could add pinenuts or sultanas to the mixture?