sweet corn and sweet potato fritters

March 4, 2007 at 10:22 am 1 comment

Tonight I made the most incredible vegetarian dinner. I looked at it initially as time consuming, but in all honesty, it took about 30 mins from prep to serve time. The flavours in this are magnificent, and I have leftovers for another night. If you love corn, give it a shot.

Oh, and it was CHEAP to boot 🙂

~3/4 cup frozen corn kernals, defrosted
~1/2 cup grated sweet potato
~1/4 brown onion, very finely sliced
~1/4 cup finely chopped fresh mint or coriander
~1 finely chopped fresh red chilli (optional)
~2 tablespoons white flour
~2 egg whites
~vegetable oil to fry

Combine all ingredients, except oil. Mixture should be just pasty and cling together. If it doesn’t, adjust by adding another egg white, or more flour. Allow to sit for 10 mins before frying.

Heat a non-stick frying pan with enough oil to *just* coat the surface. Oil should be smokin’ hot at the time of adding the batter. Using a dessert spoon, spoon heaped spoonfuls into the pan with a reasonable space between fritters. Fritters should be around 8-10cm in diameter and very “rustic” looking. Allow to fry 1-2 mins and then turn. Fritters should be golden when you turn them. Fry on the reverse side for 2-3 mins and then transfer to a plate with paper towel and place in a very slow oven (50-100 degrees C) while you cook the remaining batter. At the time of eating, no flour should be apparent on the inside of the fritters. If a gluggy consistency is apparent, allow them to sit longer in the oven – at most this should take 15 mins.

I served these fritters with a super-plain green salad – just a few salad leaves dressed with a good glug of olive oil, some cracked fresh pepper and sea salt, and a little balsamic vinegar.

Approximate cals per serve (2 fritters + salad) = 260

This is a lazy sunday night meal, so with it I’m drinking a lazy beer: James Squires Original Amber Ale. Great for all occasions.

Entry filed under: food.

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1 Comment Add your own

  • 1. robyn  |  March 12, 2007 at 9:53 am

    hey sweetie

    your recipes look great keep up the good work!!!!!

    hhh the 2nd

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