Tuesday, July 3, 2012

Sweet Potato Corn Fritters

The basis for this recipe is from the excellent Budget Bytes, but I changed it a fair bit based on what was in my fridge. These things are ridiculously delicious, look reasonably nice on the plate, and only require you to actually be near the stove/oven for a couple of minutes total--excellent summer recipe. Serves two to four people, depending on whether it's a side dish or main course.

2 sweet potatoes
10(ish) chives, chopped small
2 tsp hot paprika
2 tsp cumin
salt and pepper to taste
1/4 cup cornmeal
1 cup breadcrumbs or panko
2 eggs
1 cup corn kernels (if they're frozen, let them sit out while you mix everything else)
a few tablespoons of vegetable oil
dip/sauce of your choice

Wrap the sweet potatoes in foil and bake at 375ºF until the insides are soft enough to scoop out and mash--about 45 or 50 minutes. Or else use the very clever microwave trick from the original recipe, which I can't try because I don't have a microwave.

Let the potatoes cool for a while, then mix in the eggs, chives, spices, and cornmeal. I ended up doing this in my food processor because I got impatient (hungry) and took the potatoes out early and they weren't quite soft enough, but you can just stir if you don't feel like doing more dishes than necessary.

Stir in the breadcrumbs and corn kernels, cover, and refrigerate for half an hour. Take the opportunity to make some sriracha mayonnaise like mine (Recipe: stir sriracha into mayo until it's almost too hot to deal with, refrigerate until needed.) or garlic yoghurt sauce like the original.

Heat the vegetable oil in a skillet over medium-high heat. Form the potato mixture into small patties and fry them for 2 to 3 minutes on each side or until they're a little bit crisp. Serve with your sauce. Try not to immediately make three more batches, unless you're inviting a whole bunch of people over to share the magic.

I am still obsessed with the Flower Pepper I bought at Trader Joe's nine months ago. 
It goes on everything.