Sweet Potato and Crab Fritti

 

Sweet Potato and Crab Fritti

Prep Time 20 mins
Cook Time 5 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 free-range egg
  • 1 green capsicum finely chopped medium
  • 100 g panko breadcrumbs
  • 50 g cornflour
  • 500 g sweet potato mashed steamed
  • 1 onion finely chopped peeled
  • 2 tbs fresh parsley chopped
  • 2 tbs fresh tarragon chopped
  • 2 tsp smoked paprika
  • 2 tsp ground mustard
  • 2 lemons juiced zested
  • 500 g blue swimmer crab meat
  • 75 ml coconut oil
  • 1 cup cornflour *extra
  • 2 eggs beaten *extra
  • 1 cup panko breadcrumbs *extra

To Serve

  • 1 aioli
  • 1 lime cut into wedges

Instructions
 

  • Combine all ingredients together in a large mixing bowl with a fork. Mix together until evenly mixed.
  • Use 2 spoons dipped in warm water to make 24 egg-shaped fritti. Place on a lined baking tray and leave to set in the fridge for 30 minutes.
  • Remove from the fridge. Cover in flour, then dip and cover in beaten egg and then roll to cover with breadcrumbs.
  • Fry in vegetable oil at 160C for around 4 - 5mins or until golden brown in colour.
  • Drain on kitchen paper before serving with aioli and lime wedges.

Add a Comment

Your email address will not be published. Required fields are marked *