F&W Pick: Sweet potato and courgette fritters
Author: Neven Maguire
Photography by Joanne Murphy
Gill Books, €29.99
Already a family–favourite, Neven Maguire has long-established himself as one of Ireland’s most accessible chefs. His latest cookbook offering plans to prepare parents for all the last-minute recipes to combat the troublesome mealtime solutions. From 30-minute suppers to breakfast and lunch options, you’ll easily plan for those large family get-togethers.
Sweet potato and courgette fritters
Makes 12 fritters
- 450g sweet potatoes
- 225g courgettes
- 5 spring onions, finely chopped small handful fresh basil leaves,finely chopped, plus extra to garnish
- 2 large eggs
- 4 tbsp milk or buttermilk
- 50g self-raising flour
- 25g cornflour
- Rapeseed oil, for cooking
- Sea salt and freshly ground black pepper
For the cucumber raita
- Half cucumber
- 250ml natural yoghurt
- Half lemon, juice only
- 1 small garlic clove, finely grated
- Half green chilli, deseeded and finely chopped
- Large handful of fresh mint leave, finely chopped
- Sea salt and freshly ground pepper
- Preheat the oven to 110°C/ 225°F/ gas mark ¼.
- Peel the sweet potatoes and top and tail the courgettes, then grate both – you’ll need 500g in total. Place in a bowl with the spring onions and basil and season to taste. Break the eggs into a jug and beat with the milk or buttermilk. Sift the self-raising flour and cornflour over the sweet potato and courgette mixture, then mix in the egg mixture until you have a thick batter.
- Heat some oil in a large non-stick frying pan set on a medium to high heat. Working in batches, add large spoonfuls of the sweet potato and courgette batter to the pan, pressing them down to about 1cm thick with the back of a spoon. The batter should make 12 fitters in total. Cook gently for 4 minutes on each side, until golden brown, carefully turning them over with a fish slice to avoid them breaking up. It’s worth pressing the sweet potato cakes down gently with a palette knife or fish slice as they cook to help press them into shape. Keep warm in a low oven while you cook the remainder.
- Seperately for the cucumber raita, cut the cucmber in half, then use a teaspoon to scoop out the seeds and discard them. Grate the flesh and place in a clean tea towell, then squeeze out the excess water. Put in a bowel with the yogurt, lemon juice, garlic, chili and mint. Season to taste with salt and pepper.
- To serve, arrange the sweet potato and courgette fritters on plates with a separate bowl of the cucumber raita and scatter over the basil leaves to garnish.