Sweet Potato and Corn Fritters

The inspiration for this meal was literally too many sweet potatoes in the fridge and lots of corn that needed to be eaten, growing in the garden.


Fritters are such a versatile food. They are quick and easy to make and they make a great breakfast, lunch, snack and even dinner. They are a great way to get in a good dose of vegetables and can be topped with a poached egg or bacon or tuna to add a quality source of protein to make a meal. Consider popping some of these fritters in kids lunch boxes as well, they are still quite delicious when cold.


I have made these particular fritters twice in the past few weeks and the kids have really enjoyed them, which makes me really happy as fritters have been hit and miss in the past. Today Mark said to me “Mum, I love your fritters so much. I want you to make them for lunch everyday”…high fives for me!


A lot of people aren’t so keen on sweet potato and would rather stick with pumpkin and potato, however, sweet potato has a lot of health benefits. It is a low GI carbohydrate, meaning it won’t spike blood sugar levels like regular potato will, making them suitable for individuals with Diabetes. Sweet potato is also an excellent source of vitamin A, vitamin C and dietary fibre. So, if you aren’t a fan of sweet potato, I recommend that you try it again, starting with these fritters.


Enjoy xx.


  • 400g sweet potato, peeled
  • 1 corn cob, kernels removed
  • 1 small zucchini, grated
  • 2 tbs coriander, finely chopped
  • 1/2 red onion, finely diced
  • 3/4 cup SR flour
  • 1/4 cup milk
  • 1 egg
  • Salt and pepper
  • 1/2 cup natural yoghurt
  • 1-2 tsp sweet chilli sauce


  1. Place the sweet potato into a steamer basket and cook until tender. Mash and set aside to cool.
  2. Place sweet potato, zucchini, corn, onion, coriander, egg, flour and milk into medium sized bowl and mix well to combine. Add salt and pepper to taste, mix well.
  3. Heat a non stick frypan over medium heat. Place heaped spoonfuls of mixture into the frypan and cook for 3-4 minutes on each side. Repeat with remaining mixture.
  4. To make the sauce, mix natural yoghurt and sweet chilli sauce together.
  5. Serve fritters as they are, with salad or poached egg and bacon.

Fritters will keep in an airtight container in the refrigerator for 4-5 days or will freeze well for up to 6 weeks.




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