Sweet potato scallops with spiced sour cream
Sweet potato scallops are thinly sliced, battered, and fried until golden brown, paired with a zesty spiced sour cream. This recipe highlights the natural sweetness of the sweet potatoes, accented by garlic, paprika, and fresh coriander.
Cook time 15 min
Prep time 15 min
Ingredients:
1.50 sweet potatos3/4 cup all-purpose white wheat flour
1 egg
1/2 cup sparkling water
1/2 cup sour cream
1 tsp paprika
2 garlic cloves
2 tsp coriander leaves
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.
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.
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.
Sweet potato scallops with spiced sour cream FAQ:
The sweet potato scallops should be fried for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure to fry them in batches to avoid overcrowding the skillet.
You can use other flours such as gluten-free all-purpose flour or chickpea flour as substitutes for all-purpose flour. Keep in mind that texture and flavor may vary slightly.
Store leftover sweet potato scallops in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven for best results to maintain their crispiness.
The sweet potato slices are done frying when they are golden brown and crispy on both sides. You can also test one slice to ensure it is tender inside.
If you don’t have sparkling water, you can use regular water or milk, but the batter may be less light and airy. Adding a little baking powder can help achieve a similar texture.
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.
Nutrition per serving
6 ServingsCalories 150kcal
Protein 4.37g
Carbohydrates 24g
Fiber 2.31g
Sugar 2.91g
Fat 4.95g
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