Curried Sweet Potato Fritters with Corn & Chives

These sweet potato fritters contain corn and chives, and are seasoned with curry powder.  Perfect for an afternoon snack!

It’s frrrrrriday!

What a week.  I’ve been single-momming it again.  Except this time, someone decided to pop out his first {couple of} teeth!

On top of dealing with a teething baby, there seems to be a wasp nest somewhere near our house, and I’ve been finding more and more wasps in the house.  I have found two {!!!} crawling on Kai’s playmat!

Curried Sweet Potato Fritters with Corn & Chives

Curried Sweet Potato Fritters with Corn & Chives

I am way too much of a wuss to deal with the wasps myself, so I’ve been trapping them under cups and leaving them there.  We had a cup in the kitchen and a cup in the dining room.  I was pretty sure the wasps are dead but was too scared to look!

I’ve been so paranoid about the wasps, I have been shaking my shoes and lifting pillows and being extra careful of where I step.  You only need to step on one wasp in your life to learn that lesson.

So…Ben’s back, the wasps have been dealt with, and it’s time to relax!

 Curried Sweet Potato Fritters with Corn & Chives

 Curried Sweet Potato Fritters with Corn & Chives

I’ve been working on these sweet potato fritters on and off for awhile, and finally struck gold with this recipe!

First, the sweet potato is steamed.  I have done this in the microwave for 10-ish minutes or in a pot for 20-ish minutes.  Then the sweet potato is cooled slightly, mashed, and mixed with flour, cornmeal, some eggs and milk, and the fillings: corn, a handful of chives and a sprinkling of curry powder.  Perfect flavor combination!

You know what is cool about these fritters?  If you have an aversion to frying stuff, you can pull out your waffle maker and ‘waffle-ize’  them.  I used the same timing as for a normal waffle, and they turned out delicious.

However I am showing you my lightly fried version, because I preferred the lightly crispy texture that frying gave to these sweet potato fritters.

Curried Sweet Potato Fritters with Corn & Chives

As usual I put a dollop of Greek yogurt on them, I seem to put that stuff on/in everything.  #putsomegreekyogurtonit

These sweet potato fritters are the perfect easy, simple, delicious snack or appetizer for a relaxing afternoon free from wasp-wrangling.  And they are quite healthy too, when you consider how little oil is actually needed to fry these guys up.

Hope you all have a great week-end filled with sunshine and fritter eating 😉

More snacks!

5.0 from 1 reviews
Curried Sweet Potato Fritters with Corn & Chives
Prep time
Cook time
Total time
These sweet potato, corn and chive fritters are lightly fried and served with a dollop of Greek yogurt. Perfect for an afternoon snack!
Serves: 4
  • 500 g sweet potato, peeled and cubed {1.5 inch cubes}
  • ⅓ cup cornmeal
  • ⅓ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅛ tsp cayenne
  • 1 tsp curry powder
  • pepper- a few grinds of freshly ground
  • ½ cup corn kernels
  • 2 tbsp cilantro, chopped
  • ¼ cup chives, chopped
  • 2 eggs
  • ¼ cup milk
  • 4 or so tbsp olive oil
To serve:
  • Greek yogurt
Steam your sweet potato:
  1. A) in a loosely covered microwave-safe dish filled with a half centimeter of water for 10 or so minutes {check and stir every 2-3 minutes}
  2. B) in a covered pot with a half centimeter of water for 20 or so minutes
Assemble fritters:
  1. Allow sweet potato to cool slightly, 10 or so minutes, then mash.
  2. Mix in cornmeal, flour, baking powder, salt, cayenne, curry powder, and pepper.
  3. Add corn, cilantro, chives.
  4. Mix in the eggs and milk.
Cook fritters:
  1. Cover the bottom of a frying pan with oil and heat over medium heat. Oil is ready for frying when a drop of water flicked in the pan sizzles.
  2. Place 1.5 tbsp sized scoops of fritter batter into the pan, flattening to around a half inch thick.
  3. Cook for 2-3 minutes per side, until lightly golden brown.
  4. Drain on a paper towel and serve immediately.
May also be cooked on a waffle maker.

Adapted {quite a bit} from this recipe

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