Best 5 Sweet Potato And Corn Fritters Recipes

SWEET POTATO CORN CHEDDAR FRITTERS

Steps:

• Place softened potatoes in a large bowl and mash. If potatoes were just boiled, place in refrigerator for at least 20 minutes to cool before proceeding.
• Add onions, corn, corn meal, cheese, paprika, salt & pepper and gently combine with a spatula.
• Roll about 2 tablespoons of the mixture into balls, (It will make about 15 of them) place them on a dish and refrigerate for 15 minutes.
• While balls are chilling, pour enough oil (I used vegetable) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let oil heat up.
• Take balls out of the refrigerator and roll in breadcrumbs in a shallow bowl until fully coated.
• Once oil is hot (check by flicking some water into it & hearing a sizzle), place 4-5 balls at a time into the oil. Fry for about 2 minutes per side until golden on all sides. Remove from oil and drain on a towel.
• Garnish with parsley and/or more chopped green onion and serve while warm.

SWEET POTATO FRITTERS

Steps:

• In a shallow pan, heat oil to 350 degrees F.
• Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.

SWEET POTATO AND CORN FRITTERS

Steps:

• In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk.
• In a clean bowl beat the egg white until stiff.
• Fold the egg white and potato into the mixture.
• Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.
• Serve with some grilled bacon.
• delicious.

POTATO AND CORN FRITTERS

Steps:

• Heat 1 tablespoon of the oil in a nonstick skillet.
• Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
• Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
• Heat the remaining oil in the skillet.
• Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
• Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
• Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
• Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
• Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
• Garnish with parsley and serve at once.

CORN AND POTATO FRITTERS

Steps:

• Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat.
• Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired.
• Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes.
• Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife.
• Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown.
• White the fritters are under the grill poach or fry two eggs.
• Serve the fritters topped with the egg and with some sliced tomatoes if desired.