Sweet Potato Fritters with Herbed Yogurt Sauce

Ingredients:

1 cup (250 mL) PC Organics Chickpea Flour 2 tbsp (25 mL) rice flour 1 tsp (5 mL) salt 1/2 tsp (2 mL) each fennel seeds, ground cumin and ground turmeric 1/4 tsp (1 mL) cayenne pepper 1 onion, thinly sliced 1 pkg (340 g) PC Sweet Potato Veggie Noodles 3 tbsp (45 mL) chopped fresh cilantro 1 tbsp (15 mL) fresh lemon juice Vegetable oil, for frying 1 pkg (227 g) PC Traditional Tzatziki Yogurt Dip 1 tbsp (15 mL) each chopped fresh cilantro and fresh mint Pinch (0.5 mL) each cayenne pepper and ground cumin

Directions:

1. Prepare Fritters: Whisk together chickpea flour, rice flour, salt, fennel seeds, cumin, turmeric and cayenne pepper in large bowl. Add onion, veggie noodles, cilantro and lemon juice; toss with fingers just until coated and moistened. Gradually add up to 1/4 cup water, 1 tbsp at a time and tossing well after each addition, just until mixture sticks together (but is not runny). Let stand 5 minutes. 2. Pour enough oil into wide large saucepan to come 1 inch (2.5 cm) up side. Heat over medium heat until deep-fryer thermometer reads 350°F (180°C). 3. Toss veggie noodle mixture once more to coat. Working in small batches and returning oil to 350°F (180°C) between each batch, scoop mixture by heaping lightly packed 1 tbsp and gently lower into hot oil using tongs or slotted spoon; cook, turning once, until golden brown, 4 to 5 minutes. Transfer with slotted spoon to paper towel-lined baking sheet. 4. Meanwhile, prepare Herbed Yogurt Sauce: Stir together tzatziki, cilantro, mint, cayenne pepper and cumin in small bowl. Serve with fritters. Chef’s Tip: Resist the temptation to press or pack the battered veggie noodle mixture into balls before lowering into the oil – loose bundles yield the best fritters. Makes 12 Servings Per serving: 120 calories, fat 11 g (1g of which is saturated), sodium 90 mg, carbohydrate 5 g, fibre 1 g, sugars 1 g, protein 1 g