These sweet potato and corn fritters are handy for work or school lunches and best consumed immediately, within 1-2 days. They can be served hot or cold and can be accompanied by Tzatsiki dip or fresh tomato and avocado salsa. Cooked fritters can be frozen in packs of 3 for 1 month. This recipe is great for vegetarians; it is also nut free. We suggest thoroughly washing the sweet potato and carrot before grating if you are not peeling.
2 cups of peeled and grated sweet potato
1 cup of peeled and grated carrot
¼ cup corn kernels
¼ cup thinly sliced spring onion
1 ¼ tsp cumin powder
2 – 3 tbsp. chickpea flour (or plain wholemeal or white flour if you need a cheaper alternative)
Salt and pepper
Olive oil or canola oil
To prepare fritters
- Combine ingredients and mix well with a fork.
- Cook immediately or, if using wheat flour, allow mix to rest for 2 to 3 minutes
- Heat oil in frying pan over medium heat.
- When hot, heap 1.5 tablespoons of batter mix into pan and allow fritter to cook for 2 -3 minutes on each side until golden brown or use a meat thermometer to cook to 62°C .
- Once cooked, set aside the fritters on a plate that is lined with paper towel. Refrigerate if not consumed immediately.
Tomato and avocado salsa
2 medium sized tomatoes (diced)
½ fresh avocado (diced)
¼ red onion (finely diced)
1 clove of crushed garlic
1.5 tbsp. lemon juice
Salt and pepper for taste
Combine ingredients, season and serve.
Gluten (if using wheat flour instead of chickpea flour)
Food safety tips:
Wash your hands with soap and running water and dry thoroughly before handling food and again after handling egg shells. Wash the salad vegetables before use.
Store the salad vegetables in the fridge separated from any high-risk foods such as meat or poultry that could contaminate them.
Make sure you follow the instructions when cooking the fritters and use a meat thermometer to cook to 62°C in the centre. Reheat refrigerated or frozen fritters in the microwave.
Store in the fridge at or below 5°C and use or freeze within 2 to 3 days. Freeze individually on tray and store layered with freezer paper for easy removal when needed.
Thanks to our member and chef Narelle Bickford for creating this recipe
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