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Curried Sweet Potato Fritters with Corn & Chives

These sweet potato, corn and chive fritters are lightly fried and served with a dollop of Greek yogurt. Perfect for an afternoon snack!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 265kcal
Author: Denise Bustard

Ingredients

  • 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

Frying

  • 4 or so tbsp olive oil

To serve:

  • Greek yogurt

Instructions

Steam your sweet potato:

  • 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}
  • B) in a covered pot with a half centimeter of water for 20 or so minutes

Assemble fritters:

  • Allow sweet potato to cool slightly, 10 or so minutes, then mash.
  • Mix in cornmeal, flour, baking powder, salt, cayenne, curry powder, and pepper.
  • Add corn, cilantro, chives.
  • Mix in the eggs and milk.

Cook fritters:

  • 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.
  • Place 1.5 tbsp sized scoops of fritter batter into the pan, flattening to around a half inch thick.
  • Cook for 2-3 minutes per side, until lightly golden brown.
  • Drain on a paper towel and serve immediately.

Notes

May also be cooked on a waffle maker.

Nutrition

Serving: 1/4 batch | Calories: 265kcal | Carbohydrates: 48g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 437mg | Potassium: 616mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18025IU | Vitamin C: 4.8mg | Calcium: 94mg | Iron: 2.3mg