Sweet Potato and Corn Fritters

By Nicola JaffreyRecipes
Sweet Potato and Corn Fritters
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Sweet Potato and Corn Fritters

Recipe by Embody NutritionCourse: Breakfast, Lunch
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • ½ cup full cream milk

  • 2 eggs

  • 1 cup self-raising flour

  • 2 cups sweet corn

  • 150g oven roasted sweet potato

  • ½ grated cheese

  • 1 tbsp olive oil

Method

  • Add the eggs and milk to a bowl and whisk to combine.
  • Add the sweet potato and corn and stir through. The sweet potato will mash easily into the mixture.
  • Add in the flour; stir to combine before adding in the cheese. Give the mixture one last stir to bring it all together.
  • Heat a fry pan over medium heat and add in the olive oil. Pour in 1/3 cup of the mixture for each fritter (you may need to flatten them). Cook until golden on one side and then flip them over and cook on the other side.

Notes

  • These fritters will keep in the fridge for us to 3 days but are also great to freeze. You can keep them in an airtight container for up to 3 months.
  • Roast the sweet potato ahead of time to make this recipe quick and easy. Peel and dice your sweet potato, toss in olive oil and pop into a pre heated oven for an hour, turning half way through. Keep in the fridge for up to 3 days in an airtight container.