These sweet potato corn cheddar fritters fry up to make a delicious appetizer or side to dinner.
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 and 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.
I didn’t think so.
Go get your fry on. FRITT-AHS!
Sweet Potato Corn Cheddar Fritters
- 2 sweet potatoes, peeled, cubed and boiled until soft
- 1 green onion, finely chopped
- 2/3 cup roasted corn, frozen is fine
- 3 tablespoons yellow corn meal
- 1/2 cup cheddar cheese, grated
- 1/2 teaspoon smoked paprika
- salt & pepper, to taste
- 3/4 cup breadcrumbs
- oil for frying
- 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.
- Add onions, corn, corn meal, cheese, paprika, salt & pepper and gently combine with a spatula.
- 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.
- While balls are chilling, pour enough oil (I used vegetable) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let oil heat up.
- Take balls out of the refrigerator and roll in breadcrumbs in a shallow bowl until fully coated.
- 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.
- Garnish with parsley and/or more chopped green onion and serve while warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.