From The Fuss Free Foodie –  watch the video here: https://youtu.be/ehMuGFY4m6c 

  • 200ml Aspall’s Premier Cru Cyder
  • 350g (approx.) sweet potato, peeled and grated
  • 100g spring onions, trimmed and chopped
  • 15g leaf coriander, chopped
  • 1-4 birds eye green chillies, finely chopped
  • 180g chickpea flour/gram flour
  • 2 tsp cornflour
  • 1 heaped tbsp garam masala
  • 1 tsp turmeric
  • 1 litre of vegetable oil
  • ½ tsp salt and ¼ tsp pepper

 

Optional dip

  • 100g cucumber, deseeded, and grated
  • 200g thick yogurt or dairy free alternative
  • 6-8 mint leaves, chopped
  • Salt and pepper

 

  1. Peel and grate the sweet potato and place in a bowl.
  2. Trim the spring onion and chop finely. Then chop the coriander leaf and green chillies, if using and add them to the sweet potato. Season with salt and pepper. Stir.
  3. Add the chickpea flour into a separate bowl. Add the cornflour, garam masala and turmeric. Pour in the cyder and stir. Add this mixture to the bowl of grated sweet potato and stir until thoroughly combined.
  4. Pour the oil into a wide, high sided pan. Heat the oil on a medium to high heat, until a piece of potato would sizzle when dropped in. Do not leave the hot oil unattended.
  5. Take a spoonful of the mixture and place carefully into the oil. Do not overfill the pan. Better to cook 5 at a time and do a few batches. After about 4-5 minutes carefully turn the pakoras over and cook on the other side for a further 4 minutes.
  6. Once browned on both sides, remove the pakoras to a plate lined with kitchen roll to drain any excess oil. Continue to fry more batches of the mixture.
  7. Halve and deseed the cucumber. Grate the cucumber and place into a bowl with the yogurt or dairy free alternative. Add the mint, season with a twist of salt and pepper and stir together.
  8. Serve the pakoras warm or cooled with the dip and a glass of Aspall’s Premier Cru Cyder!