SWEET POTATO FRITTERS WITH MINT AND COCONUT CHUTNEY

Sweet Potato Fritters with Mint and Coconut Chutney image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 19

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1 cup unsweetened coconut
2 tablespoons paprika
2 tablespoons brown sugar
1/2 teaspoon minced serrano chile
1 clove garlic, grated
Zest and juice of 1 lime
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated peeled fresh ginger (from a 1-inch piece)
1/4 teaspoon ground turmeric
1 clove garlic, grated
2 cups peanut oil
2 small sweet potatoes (1 pound), sliced 1/2-inch thick
3/4 cup chickpea flour
1/4 cup cornstarch
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves and tender stems
1/4 cup mint leaves

Steps:

Preheat the oven to 400 degrees F.
For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl.
For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool.
Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper.
Serve the fritters with the chutney, cilantro and mint.
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