These South African apple fritters are utterly sensational! They’re served with a salted peanut butter sauce for added scrumminess.
Preparation 20 minutes
Cooking 25 minutes
300g sweet potato, peeled, cored and diced
150g plain flour
2tsp baking powder
Pinch of salt
4 South African Pink Lady or Granny Smith apples,
cored and sliced into rings
Vegetable oil, for shallow frying
2tbsp caster sugar mixed with 1/2tsp ground cinnamon,
30g peanut butter powder
30g light muscovado sugar
60g golden syrup
|Nutritional values||Per 562g serving||Per 100g|
|of which saturates||4.8g||1.8g|
|of which sugars||33.5g||15.5g|
- Cook the sweet potato chunks in lightly salted boiling water until tender. Cool, then put them into a blender with the flour, cornflour, baking powder, salt and milk to give the consistency of thick double cream.
- Pour vegetable oil into a large saucepan or wok to a depth of 4-5cm. Heat, then check that it’s hot enough by adding a small cube of bread – it should sizzle and brown.
- Dip the apple slices in the batter and cook them in the hot oil in batches, about 2 or 3 at a time, until golden brown. Drain on kitchen paper.
- For the sauce, put the peanut butter powder, sugar, butter and syrup into a saucepan. Heat gently, stirring until smooth. Add a little hot water to thin the consistency. Serve the fritters, sprinkled with cinnamon sugar and drizzled with a little sauce.
Cook’s tip: Find peanut butter powder in health food shops and most supermarkets. Otherwise, use 60g smooth peanut butter.