Watch the Full Step-by-Step
Servings: 18
- Box grater
- Large mixing bowl
- Large skillet
INGREDIENTS
- 5 medium potatoes, peeled
- 1 medium onion, peeled
- 1 medium sweet potato, peeled
- 2 medium carrots, peeled
- ½ bunch cilantro
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- Black pepper, to taste
- 1 cup oil, for frying
Tahini:
- ½ cup raw tahini
- ¼ cup cold water
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated
- ¼ teaspoon salt
INSTRUCTIONS
- Grate the potatoes and onion on the large holes of a box grater. Transfer to a fine-mesh strainer or clean kitchen towel and squeeze out as much liquid as possible.
- Grate the sweet potato and carrots and finely chop the cilantro. Add to a large bowl with the eggs, flour, salt and pepper and mix until well combined.
- Heat the oil in a large skillet over medium heat. Form the vegetable mixture into fritters, squeezing out any excess liquid as you shape them. Fry in batches until golden brown and crisp, about 2 minutes per side.
- Transfer the fritters to a paper towel-lined plate to drain.
- Make the tahini: Whisk the tahini, lemon juice, garlic and salt in a small bowl. Gradually whisk in the cold water until smooth and creamy. If the sauce is too thick, whisk in more water, 1 tablespoon at a time.
- Serve the fritters warm with the tahini sauce.