These delicious sweet potato fritters are perfect served alone or as a side. And well, with some lemon-tahini dipping sauce, they may be completely gone in one sitting!
INGREDIENTS (serves 4)
1 medium sweet potato, about 8 oz.
¼ cup all-purpose, unbleached flour
½ tsp. baking powder
½ tsp. sea salt
¼ tsp. freshly ground pepper
½ tsp. cumin
1½ tsp. brown sugar
½-1 tsp. curry powder
¼ cup milk
1 large egg, lightly beaten
--- Kosterina extra virgin oil for frying
--- fresh cilantro leaves, minced, for garnish
½ cup tahini, at room temperature
½ cup water (or more if desired)
2 med. garlic cloves
3 TBSP. fresh lemon juice
¼ tsp. sea salt
pinch of freshly ground pepper
Place all ingredients in a small food processor and blend until smooth. If the sauce is too thick, add a few more tablespoons of water and blend again, until it gets to your desired consistency. Taste and adjust the seasoning.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.