Sticky Potato And Cinnamon Fritters
Sticky Potato And Cinnamon Fritters
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Directions
- Mix the potato with chickpea flour and lime juice.
- Preheat oil to 150°C
- Fry until cooked through, about 15 minutes in a saucepan.
- Add the cardamom, cloves, chillies, cumin seeds, garlic and ginger.
- Cook on a low heat for 2 minutes.
- Add the turmeric and cook for 1 minute on a low heat.
- Add the vinegar, water and sugar
- Bring to a boil, then simmer for 25 minutes or until thick and syrupy
- Strain the syrup.
- Pour syrup over fritters and bake at 100°C for 15 minutes.
Ingredients
- 24 cardamom pods
- 15 cloves
- 4 chillies (deseeded and chopped)
- 3 cumin seeds
- half tsp turmeric
- 15 garlic cloves
- 3 ginger thumbs
- 300 ml vinegar
- 500 ml water
- 200 g treacle sugar
- 3 potatoes (grated)
- 250 ml chickpea flour
- 2 limes (lime juice)