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Corn and sweet potato fritters
Corn and sweet potato fritters
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Kid-friendly veggie fritters, a tasty way to sneak in some veggies.
Ingredients:
  • 500g orange sweet potato, peeled
  • 99.00 gm self-raising flour
  • 2 eggs, lightly beaten
  • 171.60 gm buttermilk
  • 310g can corn kernels, drained
  • 82.50 ml coriander leaves, roughly chopped
  • olive oil cooking spray
  • 1 bunch Dutch carrots, scrubbed, cut in half lengthways
  • 125g sugar snap peas, topped
  • 200g yellow squash, cut into quarters
  • 82.50 ml reduced-fat yoghurt, to serve
Instructions:
  • Cut the sweet potato in half lengthwise and place it on a large, microwave-safe plate. Drizzle with 1 tablespoon of cold water, cover with plastic wrap, and microwave on high for 2 minutes until almost tender. Let it cool for 10 minutes, then coarsely grate.
  • Sift flour into a bowl. In a separate jug, whisk eggs and buttermilk together. Combine with flour and whisk until smooth. Add corn and coriander, season with salt and pepper, then gently fold in sweet potato.
  • Preheat a non-stick frying pan over medium heat and lightly coat with oil spray. Spoon 1/4 cup of the mixture into the pan, shaping it into a 12cm round. Cook the fritters in batches for about 2 minutes on each side until they are golden and firm.
  • Steam the carrots, peas, and squash in a basket over simmering water for 3 to 4 minutes until tender.
  • Arrange 3 fritters on each plate, drizzle with 1 tablespoon of creamy yogurt, sprinkle with freshly cracked pepper, and serve alongside vegetables.

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