Sweet Potato & Corn Fritters
Makes 8 fritters
1/2 a medium sweet potato, peeled, grated
1 corn cob, kernels removed
3-4 leaves of silver beet, chopped
3 spring onions, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup milk
1/2 cup self-raising flour
Salt & cracked pepper
Natural yoghurt or sour cream & sweet chilli sauce to serve
1. Into a large bowl add the grated sweet potato, corn kernels, chopped silverbeet, spring onions and grated cheese. Stir to combine.
2. In a separate bowl or large jug, whisk together the eggs and milk, then whisk in the flour. Pour the egg mixture into the vegetable mixture, add some salt and pepper, then stir to combine all the ingredients.
3. Add enough oil to a large frying pan so that the bottom of the pan is covered in a very thin layer. Heat the pan over medium - high heat. Add heaped dessert-spoonfuls into the hot pan, and flatten them out with the back of the spoon so they are an even height. I was able to cook four fritters at a time.
4. Flip the fritters when they have puffed up slightly with some bubbles visible in the batter. The cooked side should be a golden brown. Turn down the heat if you feel that the fritters are beginning to burn too quickly. When both sides are golden brown, remove from the pan onto some paper towel. Repeat with remaining batter.
Serve immediately with the natural yoghurt or sour cream and sweet chilli sauce. Makes 8 fritters.