Sweet Potato Zucchini Fritters with Yoghurt Dip
Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
50g butter, melted
2 large eggs, beaten
1 teaspoon salt
½ teaspoon lemon pepper
1⁄2 cup self raising flour
1 large orange flesh sweet potato coarsely grated
2 small zucchini/ 4 baby marrows coarsley grated
Homemade Chipotle Seasoning-
2 teaspoon chilli powder
1 1⁄2 teaspoon dhana Jeeru (Cumin) powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried sweet basil
1⁄2 teaspoon dried thyme
1 tablespoon ground garlic
1 jalapeno pepper (minced) or 2 teaspoon ground green chillies
1⁄2 cup Woolworth's double cream yoghurt
2 tablespoon chopped coriander leaves
1⁄2 teaspoon lemon pepper
1⁄2 teaspoon salt
1 teaspoon sugar
1 tablespoon crushed garlic
1 tablespoon lemon juice
1⁄2 teaspoon ground green chillies
Mix all ingredients together for fritters.
Heat oil in frying pan.
Spoon in 1 tablespoon of fritter dough and flatten into pattie shape.
Fry until small air holes form on side up OR golden and crispy on one side, then flip over and repeat on other side.
Mix all ingredients for dip.
Serve with dip and crispy flatbread.