500ml/18fl oz vegetable oil, for deep-frying
Heat the oil in a deep, heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).
For the sweet potato fritters, whisk together the flour and sparkling mineral water in a bowl, to make a thick and smooth batter.
Dip the sweet potato into the batter mixture to coat.
Carefully lower the sweet potato fritters into the hot oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
To make the tomato sauce, heat the oil in a frying pan over a medium heat, add the onion and garlic and fry until soft.
Add the vinegar and sugar and stir until the sugar has dissolved.
Add the tomatoes and cook down until thickened.
Add the basil and season, to taste, with salt and freshly ground black pepper.
To serve, place the fritters onto a plate with the tomato sauce served alongside in a small bowl.
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