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