These Sweet Potato Corn Fritters are a delicious and easy-to-make snack or side dish. Combining sweet potatoes, corn, and a hint of spice, they are crispy on the outside and tender on the inside.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- Sweet Potato: 300g, grated
- Corn Kernels: From 1 cob
- Black Pepper: 1/5 teaspoon
- Salt: 1/4 teaspoon
- Chili Powder: 2/3 teaspoon
- Eggs: 2
- Wheat Flour: 2 tablespoons
- Cornstarch: 1 tablespoon
- Sesame Seeds: 1 tablespoon
- Cooking Oil: 1 tablespoon, plus more for frying
Directions
- Prepare the Sweet Potato and Corn:
- Grate the sweet potato and remove excess moisture using a clean kitchen towel.
- Cut kernels off the corn cob.
- Mix the Ingredients:
- In a large mixing bowl, combine grated sweet potato, corn kernels, black pepper, salt, chili powder, eggs, wheat flour, cornstarch, and sesame seeds. Mix well until a sticky batter forms.
- Heat the Oil:
- Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.
- Form and Fry the Fritters:
- Scoop about 2 tablespoons of the batter into the skillet for each fritter. Flatten slightly with the back of a spoon.
- Fry until the underside is golden brown, about 3-4 minutes. Flip the fritter and cook the second side until crispy and golden brown.
- Repeat:
- Remove cooked fritters and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining batter, adding more oil as needed.
- Serve:
- Serve the fritters warm with your favorite dipping sauce or as a side dish.
Serving Suggestions
- Pair with sour cream, Greek yogurt, or a spicy aioli for dipping.
- Serve alongside a fresh salad for a light meal.
- Add to a brunch spread as a savory option.
Cooking Tips
- Ensure the sweet potato is well-drained to prevent soggy fritters.
- Adjust the chili powder to your spice preference.
- Use a non-stick skillet to prevent sticking during frying.
Nutritional Benefits
- Sweet Potatoes: Rich in beta-carotene, fiber, and vitamin C.
- Corn: Provides carbohydrates, fiber, and antioxidants.
- Eggs: High in protein and essential nutrients.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Substitute wheat flour with a gluten-free alternative.
- Dairy-Free: Naturally dairy-free
Nutritional Facts (Per Serving)
- Calories: ~120
- Protein: ~3g
- Carbohydrates: ~12g
- Fat: ~5g
- Fiber: ~2g
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven.
- Freezer: Freeze in a single layer, then transfer to a container. Reheat directly from frozen in a skillet or oven.
Why You’ll Love This Recipe
- Quick and easy to prepare.
- Crispy, flavorful, and nutritious.
- Versatile as a snack, side dish, or light meal.
- Packed with wholesome ingredients.
Conclusion
These Sweet Potato Corn Fritters are the perfect combination of crispy and tender, offering a burst of flavor in every bite. They’re easy to customize, making them a crowd-pleaser for any occasion. Whether served as a snack or part of a meal, these fritters are sure to be a hit.
FAQs
- Can I bake the fritters instead of frying?
Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. - Can I use frozen corn?
Yes, thaw and drain the corn before using. - Can I add other vegetables?
Absolutely! Try grated zucchini or carrots for added flavor and texture. - What dipping sauce pairs best?
Sour cream, spicy aioli, or a yogurt-based dip complements these fritters well. - How do I make these gluten-free?
Replace wheat flour with almond flour or gluten-free all-purpose flour. - Can I make the batter ahead of time?
Yes, store the batter in the fridge for up to 1 day before frying. - Can I freeze the fritters?
Yes, freeze after cooking and reheat in a skillet or oven for best results. - How do I prevent the fritters from falling apart?
Ensure the batter is well-mixed and the skillet is adequately heated before frying. - Can I make mini fritters?
Yes, use a smaller scoop of batter for bite-sized fritters. - What can I substitute for sesame seeds?
Use chia seeds, flaxseeds, or leave them out entirely.