Sweet potato scallops with spiced sour cream
Discover the delightful flavors of Sweet Potato Scallops with Spiced Sour Cream. This easy-to-make recipe combines crispy sweet potato rounds with a zesty sour cream sauce infused with paprika and garlic, perfect for a delicious appetizer or side dish. Ready in just steps, it's a tasty twist on classic scallops!
- 23 Mar 2024
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
Sweet potato scallops with spiced sour cream is a delectable, nutritious dish that combines the natural sweetness of sweet potatoes with the tangy, creamy goodness of spiced sour cream. It's perfect for a snack, appetizer, or even a light meal, and brings together the warm, earthy flavors of paprika and garlic with the refreshing hint of coriander.
Ingredients:
Instructions:
- Peel the sweet potatoes and slice them into thin rounds, about 1/4 inch thick, for even cooking.
- In a medium bowl, combine the all-purpose flour and the egg.
- Gradually add the sparkling water, whisking until you get a smooth, lump-free batter. The batter should be slightly thick but fluid enough to coat the sweet potato slices.
- Dip each sweet potato slice into the batter, making sure it is fully coated. Allow any excess batter to drip off back into the bowl.
- Heat a large skillet over medium heat with enough oil to shallow fry (about 1/2 inch deep).
- Once the oil is hot, carefully place the battered sweet potato slices into the skillet. Fry in batches if necessary to avoid overcrowding.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fried sweet potato slices and place them on a plate lined with paper towels to drain excess oil.
- In a small bowl, combine the sour cream, paprika, and minced garlic cloves. Stir well to mix all the ingredients evenly.
- Finely chop the coriander leaves and add them to the sour cream mixture. Stir to combine.
- Arrange the sweet potato scallops on a serving platter.
- Serve them hot with the spiced sour cream on the side for dipping.
Tips:
- Ensure the oil is hot enough before frying the sweet potato scallops to get a nice, crispy texture.
- Pat the sweet potato slices dry before coating them in the batter to help the batter adhere better.
- Serve immediately after frying to keep the scallops crisp.
- Mix the spiced sour cream in advance and let it chill in the refrigerator for a while to allow the flavors to meld together.
Sweet potato scallops with spiced sour cream offers a delightful blend of flavors and textures that are sure to impress your taste buds. Whether served as an appetizer, snack, or a delicious side, this dish is both satisfying and easy to prepare. Enjoy the blend of crispy sweet potato and the bold, creamy spiced sour cream with every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 4.37g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.31g | 6% |
| Sugar 2.91g | 3% |
| Fat | |
| Fat 4.95g | 6% |
| Saturated 2.26g | 8% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 420ug | 46% |
| Choline 40mg | 7% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.65mg | 4% |
| Vitamin B6 0.16mg | 10% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 1.75mg | 2% |
| Vitamin E 0.57mg | 4% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.85mg | 8% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 260mg | 8% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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