Spicy Southern Sweet Potato Corn Fritters

A unique twist on classic sweet potato fritters, this recipe combines the flavors of the American South with a crispy exterior and soft interior, perfect as a side dish for your next family gathering.

🛒 Ingredients

• 2 cups large sweet potatoes
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 egg large eggs
• 1/4 cup buttermilk
• 1/2 cup corn kernels
• 2 tablespoons unsalted butter, melted

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oil in a deep frying pan to 375°F (190°C) and line a baking sheet with paper towels.

2. 2

   Step 2: Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes.

3. 3

   Step 3: Drain the sweet potatoes and mash them in a large bowl with a fork.

4. 4

   Step 4: In a separate bowl, whisk together the flour, cornmeal, sugar, salt, and pepper.

5. 5

   Step 5: Add the dry ingredients to the mashed sweet potatoes and stir until just combined.

6. 6

   Step 6: In a separate bowl, whisk together the eggs, buttermilk, and melted butter.

7. 7

   Step 7: Add the wet ingredients to the dry ingredients and stir until just combined.

8. 8

   Step 8: Fold in the corn kernels.

9. 9

   Step 9: Using a 1/4 cup measuring cup, scoop the mixture into the hot oil and flatten slightly.

10. 10

    Step 10: Fry for 4-5 minutes on each side, or until golden brown and crispy.

💡 Pro Tips

To ensure the fritters are crispy, don't overcrowd the pan. If necessary, cook them in batches. Also, store leftover fritters in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

📊 Nutrition per Serving