Seychellois Sweet Potato and Coconut Fritters
Crispy on the outside and soft on the inside, these sweet potato and coconut fritters are a popular snack or dessert in Seychelles, often enjoyed with a cup of tea.
🧂 Ingredients
- 500 g Sweet potatoes(peeled and grated)
- 100 g Shredded coconut(fresh or unsweetened desiccated)
- 150 g All-purpose flour
- 75 g Sugar(adjust to taste)
- 1 tsp Baking powder
- 0.5 tsp Ground cinnamon
- 0.25 tsp Salt
- 1 large Egg(lightly beaten)
- 60 ml Milk or coconut milk(approximately, to bind)
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a large bowl, combine the grated sweet potatoes and shredded coconut.
- 2
In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- 3
Add the dry ingredients to the sweet potato and coconut mixture. Mix well.
- 4
Add the beaten egg and enough milk (or coconut milk) to form a thick, scoopable batter. Do not make it too runny.
- 5
Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat until it reaches around 170-180°C (340-350°F).
- 6
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry in batches.
- 7
Fry the fritters for about 3-4 minutes per side, until golden brown and cooked through. Use a slotted spoon to turn them.
- 8
Remove the fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- 9
Serve warm. They can be dusted with a little extra sugar if desired.
💡 Pro Tips
- ✓Ensure the oil is at the correct temperature before frying to achieve crispy fritters.
- ✓Squeeze out excess moisture from the grated sweet potato if it seems too wet.
- ✓Adjust the amount of sugar based on your preference for sweetness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg or cardamom to the batter for extra spice.
- Serve with a drizzle of honey or a dollop of whipped cream.
- For a savory version, omit sugar and add finely chopped chives or a pinch of chili flakes.