Sweet potato fritters with nectarine-masala chutney

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sweet potato fritters with nectarine-masala chutney

Sweet potato fritters with nectarine-masala chutney

Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

35 Minutes

Summer stone fruit and sweet potatoes meet in a tart masala-spiced chutney for these fritters, our lightened take on pakora, the popular deep-fried snacks sometimes served in India. A peppery watercress salad and cool yogurt transform the snack into a satisfying light supper.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 nectarines
  • 1 to 2 shallots
  • Fresh mint
  • ¼ cup raisins
  • Chutney seasoning (brown sugar - apple cider vinegar - turmeric - garam masala - ground ginger - ground yellow mustard)
  • ¾ pound sweet potatoes
  • 2 scallions
  • 2 pasture-raised organic eggs
  • Batter blend (all-purpose flour - baking powder)
  • ½ cup Greek yogurt
  • 2 teaspoons sherry vinegar
  • Watercress

Nutrition per serving

Calories 730, Total Fat 35g (45% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 230mg (77% DV), Sodium 1090mg (47% DV), Total Carb. 89g (32% DV), Fiber 8g (29% DV), Protein 19g
Contains: Milk, Eggs, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the nectarine chutney

  • Cut the nectarines from the pits; cut the fruit into 1-inch pieces.
  • Peel and thinly slice the shallot.
  • Coarsely chop the mint leaves.
In a pot over medium-high heat, warm 2 tablespoons butter or oil. Add the nectarines and shallots; season with salt. Cook until they begin to soften, 3 to 4 minutes. Add the raisins, chutney seasoning, and ½ cup water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the fruit is very tender and the sauce is thickened, 15 to 20 minutes. Remove from the heat and stir in the mint. While the chutney cooks, make the fritters.


Prep the sweet potato fritters

  • If desired, peel the sweet potatoes. Grate, rinse under cold running water, then pat dry with paper towels.
  • Trim and coarsely chop the scallions; coarsely chop the scallions.
In a mixing bowl, combine the sweet potatoes, scallions, eggs, batter blend, and 2 tablespoons yogurt. Season generously with salt and pepper; stir well.


Cook the fritters

In a pan over medium heat, warm 1 to 3 tablespoons oil until hot but not smoking. Shape the fritter batter into 6 small or 4 large patties. Working in batches if needed, carefully add the patties to the hot oil. Cook until crisp and golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While the fritters cook, prepare the salad.


Make the watercress salad

In a bowl, combine the sherry vinegar with 1 to 2 tablespoons olive oil; season to taste with salt and pepper. Add the watercress and toss to coat. Season with more salt and pepper, if needed.


Transfer the salad to individual plates and top with the fritters. Dollop the fritters with the remaining yogurt. Serve with the chutney on the side.