These Corn and Sweet Potato Fritters are a vibrant, wholesome twist on classic fritters, perfect for quick weeknight meals.
Packed with fiber-rich sweet potato, protein from eggs and corn, and healthy fats from olive oil, they’re naturally satisfying and nourishing.
Light, colorful, and easy to make, they’re ideal for family dinners, meal prep, or a veggie-packed snack.
Corn and Sweet Potato Fritters
Equipment
- 1 large microwave-safe plate
- Plastic wrap
- 1 large bowl
- 1 small jug
- 1 large non-stick frying pan
- Olive oil cooking spray
- 1 steamer basket
- 1 medium saucepan
- Grater
Ingredients
- 500 g orange sweet potato peeled
- ⅔ cup self-raising flour
- 2 large eggs lightly beaten
- ⅔ cup buttermilk
- 310 g canned corn kernels drained
- ⅓ cup fresh coriander leaves roughly chopped
- Olive oil cooking spray as needed
- 1 bunch Dutch carrots scrubbed, halved lengthways
- 125 g sugar snap peas trimmed
- 200 g yellow squash cut into quarters
- ⅓ cup reduced-fat yogurt for serving
- Salt and pepper to taste
Instructions
- Prepare the Sweet Potato: Wash and peel 500 g of orange sweet potato, then cut each half lengthways for even cooking. Place the halves on a large microwave-safe plate and drizzle with 1 tablespoon of cold water. Cover with plastic wrap to trap the steam and microwave on high (100%) for about 2 minutes, or until the sweet potato is just tender. Allow it to cool for 10 minutes before grating. Coarsely grate the sweet potato to create a chunky texture that will add substance and bite to the fritters.
- Combine Dry Ingredients: Sift 2/3 cup self-raising flour into a large mixing bowl. Sifting removes lumps and aerates the flour, ensuring that the fritters turn out light and fluffy. This step is particularly important as it prevents a dense batter and helps incorporate air, which contributes to the perfect golden crust during frying.
- Mix Wet Ingredients: In a jug, lightly beat 2 eggs and whisk in 2/3 cup buttermilk until fully combined. The buttermilk adds a subtle tang and tenderness to the fritters, while the eggs provide structure and protein. Ensure the mixture is smooth and uniform, as this helps create a consistent batter.
- Combine Batter Components: Create a well in the sifted flour and pour in the egg-and-buttermilk mixture. Gently whisk until just combined—do not overmix, as this can make the fritters tough. Fold in 310 g drained corn kernels and 1/3 cup roughly chopped coriander leaves for flavor and color. Finally, carefully fold in the grated sweet potato. Season the batter with salt and freshly ground black pepper. The mixture should be thick enough to hold its shape yet soft enough to spoon into the pan easily.
- Cook the Fritters: Preheat a large non-stick frying pan over medium heat and lightly spray with olive oil. Using a 1/4-cup measure, spoon the batter into the pan, shaping each fritter into a 12 cm round. Avoid overcrowding the pan to maintain heat and ensure even cooking. Cook each fritter for 2 minutes per side, or until golden brown and firm to the touch. Carefully flip using a spatula and cook the other side until golden. Repeat in batches, adding more oil as needed.
- Steam the Vegetables: While the fritters are cooking, prepare the vegetables. Place 1 bunch of halved Dutch carrots, 125 g trimmed sugar snap peas, and 200 g quartered yellow squash into a steamer basket. Position the basket over a saucepan of simmering water, making sure the vegetables do not touch the water. Cover with a lid and steam for 3–4 minutes, or until the vegetables are tender but still crisp and brightly colored. Remove from heat and set aside.
- Assemble and Serve: Place three fritters on each serving plate and top with 1/3 cup reduced-fat yogurt, dividing evenly. Season lightly with freshly cracked black pepper. Arrange the steamed vegetables alongside the fritters for a colorful, balanced presentation. Serve immediately to enjoy the fritters while they are warm and crisp.
Notes
- Cool the sweet potato completely before grating to prevent excess moisture in the batter.
- Grate sweet potato coarsely to give the fritters a light, chunky texture.
- Fold the batter gently to keep the fritters fluffy and tender.
- Use fresh corn for a sweeter, more vibrant flavor, or canned corn for convenience.
- Spray the non-stick pan lightly with olive oil for a crisp, golden crust.
- Steam vegetables just until tender to maintain bright colors and nutrients.
- Avoid overcrowding the pan while cooking to ensure even heat and crispness.
- Season the batter well with salt and pepper for balanced flavor.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet rather than a microwave to maintain crisp texture.
Chef’s Secrets For Perfect Fritters
The key to achieving golden, fluffy fritters lies in both technique and ingredient balance.
Grating the sweet potato coarsely provides texture and prevents a dense interior.
Preheating the pan properly ensures the fritters develop a crisp crust while cooking evenly inside.
Using buttermilk not only tenderizes the batter but also adds subtle tang.
For extra flavor, fold in finely chopped herbs such as coriander, parsley, or chives.
Avoid overcrowding the pan—cooking in small batches maintains temperature and prevents steaming, so each fritter is crisp and perfectly cooked.
Serving Suggestions For Every Occasion
These fritters are wonderfully versatile and can be served in multiple ways.
For a light lunch, pair with a simple green salad and a drizzle of yogurt or tahini.
For dinner, serve alongside lightly steamed or roasted vegetables and a wedge of lemon for added brightness.
They also make great finger foods or appetizers at parties, especially when cut smaller and served with dips like salsa, hummus, or avocado crema.
For breakfast or brunch, top with a poached egg and a sprinkle of fresh herbs for a protein-packed start to the day.
Storage Tips For Maximum Freshness
Corn and sweet potato fritters are best enjoyed fresh, but leftovers can be stored successfully.
Allow fritters to cool completely before placing in an airtight container in the refrigerator for up to two days.
Reheat gently in a non-stick pan over low to medium heat to maintain crispiness; avoid microwaving if possible, as it can make them soggy.
Vegetables are best stored separately in the refrigerator and lightly reheated or served cold as a crisp side.
For longer storage, uncooked fritters can be frozen on a baking sheet and transferred to a freezer-safe bag for up to three months.
Frequently Asked Questions
1. Can I make these fritters gluten-free?
Yes! Substitute the self-raising flour with a gluten-free flour blend. Ensure it has a rising agent, or add 1 teaspoon of baking powder to maintain the light, fluffy texture.
The cooking time remains the same, though the batter may be slightly more delicate when flipping.
2. Can I use fresh corn instead of canned?
Absolutely! Fresh corn kernels will enhance sweetness and texture. Simply blanch the corn for 1–2 minutes before adding to the batter to ensure tenderness. This gives the fritters a fresher, more vibrant flavor.
3. How can I make these fritters vegan?
To make a vegan version, replace the eggs with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg).
Use plant-based milk instead of buttermilk and a non-dairy yogurt for serving. The cooking method and times remain unchanged.
4. Can I prepare the fritters ahead of time?
Yes. You can grate the sweet potato and mix the batter a few hours in advance, keeping it in the refrigerator.
Cook just before serving to maintain crispness. Partially cooked fritters can also be frozen and reheated in a skillet for convenience.
5. What can I serve with these fritters for a complete meal?
These fritters pair beautifully with steamed or roasted vegetables, fresh salads, yogurt-based sauces, or simple dips like hummus or guacamole.
Adding a protein, such as a poached egg, grilled chicken, or chickpeas, can turn them into a satisfying, balanced main course suitable for lunch or dinner.
