Sweet potato corn & cheddar fritters


Fritter is a fun word, isn’t it?

It’s fun to say, they’re fun to eat and it totally skirts around the reality of the situation which is, it’s fried.

I could’ve probably called these sweet potato corn & cheddar balls too but I like to reserve that word for round objects of the sweeter, no bake variety. I also find the need to make inappropriate comments when the word “ball” is in the title of a post and I’m just not feeling that witty at the moment.

So, here we are with fritters which you should know I pronounce in my head as FRITT-AHS! (part Boston accent part circus announcer).

Would you believe this is actually the first time in my life that I’ve legit fried something?

Yep. My frying virginity has been taken. I was waiting for Mr. Right all this time. He finally came along dressed as a sweet potato, seduced me with roasted corn and cheddar cheese, totally won me over, made me a woman and left me high and dry with a house that still smells like a fast food joint and an empty OJ container half filled with used oil.

It wasn’t as glamorous as they said it’d be.

Isn’t that what everyone says?

Everything I make recently seems to warrant this type of explanation because nothing is straight up what it seems. So here we go…these are a sweet potato fry meets a hush puppy, meets a cheesy-gooey cheddar popper.

Any objections?

I didn’t think so.

Go get your fry on. FRITT-AHS!

 

Adapted from From My Heart

Sweet Potato Corn & Cheddar Fritters
 
Prep time
Cook time
Total time
 
Part sweet potato fry, part hush puppy, part popper.
Author:
Recipe type: appetizer, side dish
Serves: 15 fritters
Ingredients
  • 2 sweet potatoes, peeled, cubed and boiled until soft
  • 1 green onion, finely chopped
  • ⅔ cup roasted corn (frozen is fine)
  • 3 tablespoons yellow corn meal
  • ½ cup cheddar cheese, grated
  • ½ teaspoon smoked paprika
  • salt & pepper, to taste
  • ¾ cup breadcrumbs
  • oil for frying
Instructions
  1. Place softened potatoes in a large bowl and mash. If potatoes were just boiled, place in refrigerator for at least 20 minutes to cool before proceeding.
  2. Add onions, corn, corn meal, cheese, paprika, salt & pepper and gently combine with a spatula.
  3. Roll about 2 tablespoons of the mixture into balls, (It will make about 15 of them) place them on a dish and refrigerate for 15 minutes.
  4. While balls are chilling, pour enough oil (I used vegetable) into a pan with raised sides so that the oil goes up about ½ inch. Turn burner to medium and let oil heat up.
  5. Take balls out of the refrigerator and roll in breadcrumbs in a shallow bowl until fully coated.
  6. Once oil is hot (check by flicking some water into it & hearing a sizzle), place 4-5 balls at a time into the oil. Fry for about 2 minutes per side until golden on all sides. Remove from oil and drain on a towel.
  7. Garnish with parsley and/or more chopped green onion and serve while warm.

 

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Comments

  1. 7

    says

    bahahaha your frying V — hilarious. isn’t it so good?! i saw these on your IG this past weekend and they looked DELICIOUS so i’m really excited to see this as your blog post today..i love what you added into these fritters. it’s actually loaded with healthy stuff! frying isn’t that bad when you have healthy goodies on the inside ;)

  2. 8

    says

    a sweet potato fry meets a hush puppy, meets a cheesy-gooey cheddar popper = right there, that sold me.

    I don’t fry things either…it’s not the health objections; it’s that fry oil has a way of stinking up my house for about 3 days. These may be worth it :)

  3. 9

    says

    It looks like there’s a perfect crisp on the outside with a nice soft inside – for someone who doesn’t do a lot of frying, this is a job damn well done! Sweet potato and cheddar sounds great, and I have to admit, thoughts of sweet potato fritters rolled in cinnamon and sugar danced around in my head after reading your post.

  4. 11

    says

    You are hilarious! Sweet potatoes seduced me this weekend too and they went in chocolate chip pancakes and curry. But man oh man, potato cheese balls or fritters, look awesome too! Would have to try this. P.S. Don’t you love how that deep fried smell sticks to everything you own, especially coats and scarves! My boyfriend nicely joked that I should smell more like lavenders (the scent I carry around from my gorgeous yoga studio). Oh well… Gotta love what we do! It’s the price you pay for the love of food!

    • 12

      Running to the Kitchen says

      Yeah, it’s quite the lingering smell. Woke up to it this morning and wasn’t sad about the fact that I was headed out for 4 days on a work trip! Left the windows open to air it out, hope it doesn’t rain today!

  5. 20

    says

    Your pictures are so awesome I want to just pluck the computer screen and eat one. I don’t want to have to go through all the hassle of making them. How do we make it happen that I can just try EVERYTHING you make and then slather you with compliments on how delish everything is?

    • 25

      Running to the Kitchen says

      yeah, i’ve pan fried a ton too but this was almost entirely submerged in oil. It felt quite southern ;)

  6. 26

    says

    The only objection I have is that I don’t live anywhere near you so I don’t have a reason to come and snitch one of these of your plate. Ohmygoodness do they look delicious – thanks for sharing!

  7. 36

    Mansi says

    Hi there! So looking forward to making these for Thanksgiving! Two quick questions: What size sweet potatoes did you use for this recipe? I am making a large quantity and am trying to make the right calculations. Also, Any thoughts how far ahead I can prepare the fritters before frying?
    Thanks for your help and this delish recipe!

    • 37

      Running to the Kitchen says

      I used fairly large sweet potatoes. I’d say somewhere in the normal large category :) Honestly, I’m not sure on the prep as I’ve always made them right away but you could probably get away with a few hours (as in the morning of whenever you’re making them) as long as you roll them in the “crust” and then keep refrigerated. Enjoy!

  8. 38

    Mamajill says

    Amazing! We used left over baked sweet potatoes and corn on the cob. It was easy enough for my husband to make and so yummy even my little picky eater gobbled it up! Love it!

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