Sweet Potato & Corn Fritters

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Every time I make fritters I’m pretty sure that the recipe changes.   It depends on what is in the fridge, and also on the texture that I’m going for.  This time around I thought I’d try using sweet potato (kumara) as my main binding agent and also to give it a bit of crunch in texture.  The result was a very tasty bite that made a really nice appetizer with some homemade labna and a little bit of roast lamb on top.

Sweet Potato and Corn Fritters

  • 2 ears of fresh corn
  • 2 eggs
  • 2 spring onions – finely sliced
  • approx 350g steamed sweet potato
  • 1 1/2 tsp baking powder
  • 1 cup wholemeal flour
  • 1 tsp hot spanish paprika
  • 1/2 tsp salt
  • few shakes of tabasco
  • approx 1L canola or vegetable oil for frying.

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Steam your sweet potato, mash and cool.  Into a mixing bowl, remove the corn kernels from the cob with a sharp knife.   To the bowl add all of your ingredients and combine well.

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To fry off, take a small dessert spoon of the mixture and place carefully into the hot oil.  Fry until golden brown.

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Serve warm or cold.  The mixture will keep in the fridge overnight if you wanted to prepare it in advance.

Happy Cooking, and Happy Eating,

Leah

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