| 3/4 lb | 300 g | Granny's Boneless Skinless Chicken Thighs |
| 1/2 cup | 125 ml | sweet potato, peeled and diced small |
| 4 tbsp | 60 ml | flour |
| 2 | eggs |
| 1/4 cup | 65 ml | green onion |
| 1 tsp | 5 ml | garlic, minced |
| 1 tsp | 5 ml | fresh lemon juice |
| 1/2 tsp | 2.5 ml | ground allspice |
| 1/2 tsp | 2.5 ml | ground coriander seed |
| to taste | ground pepper |
| 1 tsp | 5 ml | sea salt |
| 1/4 cup | 65 ml | vegetable oil |
| 1 tsp | 5 ml | garlic, minced |
| 2 tbsp | 30 ml | onion, minced |
| 1 tbsp | 15 ml | olive oil |
| 1 1/2 tsp | 7.5 ml | dried red chilies flakes |
| 2 tbsp | 30 ml | red wine vinegar |
| 1 1/2 cups | 375 ml | canned Italian tomatoes, finely chopped |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground pepper |
Cooking Tip: You can make and fry the fritters ahead of time, then reheat them in the oven when you are ready to serve them.
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