Appetizers
Diphaphatha tsa Ditapole (Sweet Potato Fritters)
Ingredients
- 400 g sweet potato, peeled and coarsely grated
- 100 g (2/3 cup) self-raising flour
- 1 large egg, beaten
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp sunflower oil, for frying
Method
- Combine the grated sweet potato, flour, egg, cinnamon and salt in a bowl and mix until a thick, cohesive batter forms.
- Heat the oil in the frying pan over medium heat.
- Drop heaped tablespoons of the mixture into the pan, flattening slightly with the back of a spoon.
- Fry for 3–4 minutes per side until golden brown and cooked through in the centre.
- Drain on paper towels and serve warm as a starter, plain or with a little plum jam.
Introduction: Sweet potatoes grow well in Lesotho's lowland fields, and grated or mashed into a light batter and pan-fried, they become a favourite starter or teatime bite, often served alongside a cup of Rooibos-style bush tea when neighbours visit.
Cultural Background: Sweet potatoes grow well in Lesotho's lowland fields, and grated or mashed into a light batter and pan-fried, they become a favourite starter or teatime bite, often served alongside a cup of Rooibos-style bush tea when neighbours visit.
Tips: Squeeze excess moisture from the grated sweet potato before mixing for a crisper fritter. Keep the pan at medium heat — too hot and the outside browns before the centre cooks.
Variations: A handful of grated carrot can be mixed in for extra colour and sweetness. Some cooks add a pinch of chilli for a savoury-spiced version instead of cinnamon. Already vegetarian; for a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Storage: Refrigerate up to 2 days in an airtight container.
Reheating: Reheat in a dry pan or oven at 180°C (350°F) for 8–10 minutes to restore crispness.
FAQs:
Q: Can I bake these instead of frying?
A: Yes, bake at 200°C (400°F) on a greased tray for 20 minutes, flipping once.
Q: Can I make them egg-free?
A: Substitute the egg with 2 tbsp of plain yoghurt mixed with a little extra flour to bind.
Please log in to leave a comment.