Sweet potato and cranberry fritters with nuoc cham

Method

• step 1

  In a small blender, whizz together the spring onions, lemongrass and 1 tbsp of the lime juice to form a fine paste, adding a splash of water if needed.

• step 2

  Cut the sweet potatoes into thin matchsticks with a knife or mandoline, then put into a large mixing bowl. Add the cranberries, coriander and 1 tsp of fine salt. Mix well, then add the lemongrass paste, using your hands to massage into the sweet potatoes evenly.

• step 3

  For the dipping sauce, whisk together 4 tbsp of lime juice, the vinegar, fish sauce and sugar in a small bowl until dissolved. Add the chilli flakes and chopped garlic.

• step 4

  To make the batter, whisk together the flour, cornflour, baking powder and turmeric in a large bowl. Add the egg yolk and sparkling water, whisking until you have an even smooth pancake batter. Leave for 10 mins, then stir through the sweet potato mixture until evenly coated.

• step 5

  When ready to fry, heat a pan or wok a third full with sunflower oil to 180C. Spoon a handful of the sweet potato mixture into a ladle or metal sieve, then lower into the oil. Leave for 5 seconds for everything to come together, then carefully slide off the ladle into the oil – don’t panic if they fall apart, they will still be delicious. Fry for 2-3 mins until golden.

• step 6

  Remove with a slotted spoon then drain on kitchen paper. Repeat with the remaining mixture. Serve immediately with the dipping sauce on the side. Alternatively, these can be pre-fried and then warmed in an air fryer.