2sweet potatoespeeled, cubed and boiled until soft
1green onionfinely chopped
2/3cuproasted cornfrozen is fine
3tablespoonsyellow corn meal
1/2cupcheddar cheesegrated
1/2teaspoonsmoked paprika
salt & pepperto taste
3/4cupbreadcrumbs
oil for frying
Instructions
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.