Sweet Potato Corn Fritter Bowl

A fusion of crispy sweet potato fritters, fresh corn, and creamy avocado, inspired by the flavors of the American South.

🛒 Ingredients

• 2 cups cooked sweet potatoes
• 1 cup corn kernels
• 1 cup all-purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lemon juice
• 1/4 cup avocado oil
• 1/4 cup non-dairy milk
• 1/4 tbsp hot sauce
• 2 tbsp maple syrup

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, mash the cooked sweet potatoes using a fork or potato masher.

2. 2

   Step 2: In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.

3. 3

   Step 3: Add the dry ingredients to the mashed sweet potatoes and stir until just combined.

4. 4

   Step 4: Fold in the corn kernels and chopped cilantro.

5. 5

   Step 5: Heat a non-stick skillet or griddle over medium heat and add a small amount of avocado oil.

6. 6

   Step 6: Using a 1/4 cup measuring cup, scoop the sweet potato mixture onto the skillet.

7. 7

   Step 7: Flatten the mixture slightly with a spatula and cook for 3-4 minutes or until the edges start to crisp.

8. 8

   Step 8: Flip the fritter and cook for an additional 3-4 minutes or until golden brown.

9. 9

   Step 9: Repeat the process with the remaining mixture.

10. 10

    Step 10: To assemble the bowls, place a few fritters on the bottom, followed by a spoonful of fresh corn, a drizzle of non-dairy milk, and a sprinkle of chopped cilantro.

💡 Pro Tips

To ensure the fritters stay crispy, do not overcrowd the skillet and cook in batches if necessary. Store leftover fritters in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving