Sweet potato fritters with spicy chicken salt

Adam Liaw
Little sweet potato fritters with chicken salt, lime and sour cream.
Little sweet potato fritters with chicken salt, lime and sour cream. Photo: Dominic Lorrimer

Is it a potato scallop, or a potato cake? Sydney and Melbourne can fight about it all they like, but I grew up in Adelaide and we called them fritters. And that's exactly what they are.


4 golden sweet potatoes

1 bottle cold beer (330ml)

1 cup self raising flour, plus extra for dusting

1 litre vegetable oil, for deep frying

1 lime, cut into wedges, to serve

¼ cup light sour cream, to serve

Spicy chicken salt (makes extra)

2 tbsp salt

1 tsp chicken or vegetable stock powder

¾ tsp chilli powder, or to taste

½ tsp curry powder

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp turmeric


1. Scrub the sweet potatoes but do not peel them. Place in a medium saucepan and cover with cold water. Bring to a simmer over high heat, then reduce the heat to low, cover and simmer for about 20 minutes until a small, sharp knife can be inserted into a potato and withdrawn easily. Remove the sweet potatoes from the water and allow to cool until cool enough to handle. Cut into 1cm slices and remove the peel from the slices (it should come away easily).

2. For the spicy chicken salt, combine all the ingredients in a mortar and grind the mixture to a uniform powder. For the beer batter combine the cold beer and flour and whisk just until combined. A few lumps is completely fine.

3. Heat your oil to 180C. Dust the potato slices with a little flour, then dip them into the batter. Fry for about 4 minutes until the batter is golden brown. Season with the spicy chicken salt (reserving the leftover salt in an airtight container) and serve with lime wedges and sour cream.

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