If crispy edges, gooey cheese and a little heat sound like your kind of comfort food, these Sweet Potato & Cheddar Fritters are about to become a favourite. Naturally sweet grated sweet potato is mixed with mature cheddar, smoked paprika and eggs, then fried until golden and crisp on the outside while staying soft in the middle. Using the Zyliss Gourmet Drum Grater makes prepping both the sweet potato and cheddar quick and effortless, while harissa fried eggs and a generous sprinkle of dukkah bring a spicy, nutty finish. Serve with fresh lemon wedges for a bright contrast to all that richness.

Serves 2–3

Ingredients

For the Fritters:

• 400g sweet potato (14 oz)
• 100g mature cheddar (3½ oz)
• 2 large eggs
• 4 tbsp plain flour (¼ cup)
• ½ tsp smoked paprika
• Sea salt and freshly ground black pepper
• Oil, for frying

For the Harissa Fried Eggs:

• 2 large eggs
• 1 tbsp harissa paste
• Drizzle of oil

To Finish:

• 2 tbsp dukkah (⅛ cup)
• 1 lemon, cut into wedges

Method:

1. Grate the Sweet Potato and Cheddar
   Secure the Zyliss Gourmet Drum Grater to your work surface using the suction base or table clamp. Fit the coarse grating drum, then feed the peeled sweet potato through the hopper and turn the handle to grate directly into a large bowl. Repeat with the cheddar. Place the grated sweet potato in a clean tea towel and squeeze out as much excess moisture as possible. If very little moisture comes out, add a generous pinch of salt, leave for 20 minutes, then squeeze again.
2. Make the Fritter Mixture
   Add the grated sweet potato and cheddar to a large bowl, followed by the eggs, flour and smoked paprika. Season generously with salt and black pepper, then mix until everything is evenly combined.
3. Shape and Fry the Fritters
   Heat a generous drizzle of oil in a large non-stick frying pan over medium heat. Divide the mixture into 6 equal portions. Working in batches, add each portion to the pan and gently flatten with the back of a spatula to form round fritters. Cook for 3–4 minutes on each side, or until deeply golden and cooked through.
4. Keep Warm
   Transfer the cooked fritters to a plate lined with kitchen paper and keep warm while you cook the remaining batch.
5. Fry the Harissa Eggs
   Wipe out the pan and return it to medium heat with a small drizzle of oil. Add the harissa paste and cook for around 30 seconds until fragrant. Crack the eggs directly into the harissa oil and fry to your liking, spooning the red harissa oil over the whites as they cook.
6. Serve
   Stack three fritters onto each plate and top with a harissa fried egg. Scatter generously with dukkah and serve with lemon wedges for squeezing over the top.

Why You'll Love This Recipe

These fritters are crispy, cheesy and full of flavour, with the sweetness of the potato balancing perfectly with mature cheddar and smoky paprika. The harissa fried eggs add a gentle kick, while dukkah brings plenty of crunch and texture. They work just as well for brunch as they do for an easy lunch or dinner, and the Gourmet Drum Grater makes the prep especially simple.