In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sweet potato fritters with nectarine-masala chutney
2 Servings, 730 Calories/Serving
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.
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
Calories 730, Total Fat 35g (54% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 230mg (77% DV), Sodium 1090mg (45% DV), Total Carb. 89g (30% DV), Fiber 8g (32% DV), Protein 19g
Contains: Milk, Eggs, Wheat
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.
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.
Cook the fritters
Make the watercress salad