Corn and Sweet Potato Fritters
Golden, fluffy fritters loaded with sweet potato, corn, and fresh herbs, served with lightly steamed vegetables and a dollop of yogurt. Perfectly balanced, fiber-rich, and full of plant-based protein, this recipe is simple, quick, and family-friendly.
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.
