Sweet Potato Corn & Cheddar Fritters Recipe

Name: Sweet Potato Corn & Cheddar Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Sweet Potatoes, Peeled, Cubed And Boiled Until Fork Tender; 1 whole Green Onion, Finely Chopped; 2/3 cups Roasted Fresh Corn (Frozen Or Canned, Drained Is OK Too); 3 Tablespoons Yellow Cornmeal; 1/2 cups Cheddar Cheese, Grated; 1/2 teaspoons Smoked Paprika; 1 pinch Salt And Pepper, to taste; 3/4 cups Breadcrumbs; 3 cups Oil For Frying, Or Enough To Fill Pan 1/2 Inch Up Sides; Optional Garnishes: Chopped Fresh Parsley, Chopped Green Onions

Servings: persons

2 whole Sweet Potatoes, Peeled, Cubed And Boiled Until Fork Tender
1 whole Green Onion, Finely Chopped
2/3 cups Roasted Fresh Corn (Frozen Or Canned, Drained Is OK Too)
3 Tablespoons Yellow Cornmeal
1/2 cups Cheddar Cheese, Grated
1/2 teaspoons Smoked Paprika
1 pinch Salt And Pepper, to taste
3/4 cups Breadcrumbs
3 cups Oil For Frying, Or Enough To Fill Pan 1/2 Inch Up Sides
Optional Garnishes: Chopped Fresh Parsley, Chopped Green Onions

1
Place softened potatoes in a large bowl and mash them. If potatoes were just boiled, place them in the refrigerator for at least 20 minutes to cool before proceeding.
2
Add green onion, corn, cornmeal, cheese, paprika, salt and pepper to the mashed sweet potatoes and gently combine with a spatula.
3
Scoop out about 2 tablespoons of the mixture and roll into a ball (it will make about 15 of them), place the balls on a dish and refrigerate for 15 minutes.
4
While balls are chilling, pour enough oil (I used vegetable oil) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let the oil heat up.
5
Put the breadcrumbs in a shallow bowl. Take balls out of the refrigerator and roll them in the breadcrumbs until fully coated.
6
Once oil is hot (check by flicking some water into it-it's ready when you hear 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. Repeat with the remaining balls.
7
Garnish with parsley and/or more chopped green onion and serve while warm.
8
Adapted from From My Heart.

1821

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Sweet Potatoes, Peeled, Cubed And Boiled Until Fork Tender, 1 whole Green Onion, Finely Chopped, 2/3 cups Roasted Fresh Corn (Frozen Or Canned, Drained Is OK Too), 3 Tablespoons Yellow Cornmeal, and more.

Yes, Sweet Potato Corn & Cheddar Fritters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Corn & Cheddar Fritters

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