When sweet corn is at its peak, there’s no better way to enjoy it off the cob than tucked into a crispy fritter. Combine delicious farm-fresh corn with grated sweet potato and zucchini, a bit of locally grown and processed flour like Weatherbury Flour, a few other kitchen pantry staples, and voila: a vegetable fritter perfect for a Meatless Monday entrée or as a side any day of the week.
How Do You Make Sweet Potato and Corn Fritters?
Start by grating 3 cups of sweet potato and 1 cup of zucchini on the large holes of a box grater. Grating goes faster, and more safely, with a few simple habits. Cut the vegetables into pieces that fit comfortably in your hand, hold the grater steady on a cutting board, and use firm, even pressure while working away from your body. A food holder or a cut-resistant glove keeps your fingertips protected, and when a piece gets too small to grip, set it aside rather than risk your knuckles.
Combine the grated vegetables in a large bowl, then squeeze out as much liquid as possible. The less liquid left in the vegetables, the crispier the fritters. Gather the shreds in a clean kitchen towel and wring them over the sink.
Return the vegetables to the bowl and add a cup of fresh corn kernels, two eggs, flour, baking powder, cornstarch, salt, pepper, and chopped fresh herbs. Mix into a thick batter. The baking powder gives the fritters a little lift, while the cornstarch helps them crisp.
Heat about ¼ inch of oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the hot oil, flatten them slightly to about ½ inch thick, and fry for 1 to 2 minutes per side, until golden brown. Drain on a paper towel-lined plate and season with salt and pepper while hot.
Why Are My Fritters Soggy or Falling Apart?
Moisture is almost always to blame. Zucchini is mostly water, and sweet potatoes release liquid once grated, so squeeze the vegetables thoroughly. If the batter still looks loose, stir in another spoonful of flour. The oil also needs to be hot enough; a shred of sweet potato should sizzle immediately when it hits the pan. Fry in batches without crowding, and flip each fritter only once, after the bottom has turned deep golden and releases easily. If the outsides brown before the centers cook through, lower the heat slightly and flatten the fritters a bit more.
Can I Make Vegetable Fritters in an Air Fryer?
Yes, though they’ll be a little less crisp than pan-fried fritters. Scoop the batter onto a parchment-lined air fryer basket, flatten into patties, and spray or brush them lightly with oil. Air fry at about 375°F for 10 to 12 minutes, flipping halfway through, until golden. The air fryer is also a great way to reheat leftover fritters and bring back their crunch.
Tips for Success
Fry a test fritter. Cook one fritter first to check the seasoning and the oil temperature, then adjust before frying the rest.
Keep them crisp. Hold finished fritters on a wire rack set over a baking sheet in a 200°F oven while you fry the remaining batter.
Mix the batter just before frying. Grated vegetables keep releasing liquid as they sit, so combine the batter right before it goes into the pan.
Swap the vegetables. Grated carrot, parsnip, or butternut squash can stand in for the sweet potato. Out of season, use thawed frozen corn, patted dry.
Can You Make These Corn Fritters Ahead of Time?
Fry the fritters, cool, and refrigerate for up to two days, or freeze them in a single layer for up to a month. Reheat on a baking sheet at 400°F until hot and crisp.
What Dietary Swaps Can You Make for This Recipe?
Gluten-free: Replace the all-purpose flour with an equal amount of a 1-to-1 gluten-free flour blend or chickpea flour, and check that your baking powder is labeled gluten-free. The fritters are naturally dairy-free and nut-free.
What Can I Serve With Sweet Potato and Corn Fritters?
Top the fritters with a dollop of sour cream or Greek yogurt brightened with lime and herbs, a spoonful of salsa, or a drizzle of hot sauce. Pair them with a green salad for a light meatless dinner, or serve them alongside grilled chicken, fish tacos, or burgers.
For more crispy vegetable favorites, try Chef Rafe Vencio’s Carrot and Beet Latkes. Anna’s Sweet Potato Rosettes and Veda Sankaran’s Smashed Japanese Sweet Potatoes offer two more delicious ways to cook sweet potatoes, and our Green Chile Corn Madeleines with Smoked Honey Butter put summer corn to sweet-savory use.
Browse more ideas in our 11 Easy Weeknight Dinner Recipes and Summer recipes.
Print
Sweet Potato and Corn Fritters
- Total Time: 35 minutes
- Yield: 12 fritters 1x
- Diet: Vegetarian
Description
Crispy pan-fried fritters of grated sweet potato and zucchini, fresh corn, eggs, and fresh chives and parsley. A Meatless Monday main or summer side.
Ingredients
- 3 cups sweet potato, grated on a box grater
- 1 cup zucchini, grated
- 1 cup fresh corn, cut off the cob
- 2 eggs
- 1/4 cup flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 tsp salt, plus more for finishing
- 1 tsp pepper, plus more for finishing
- 1/4 cup fresh herbs, such as chives and parsley, chopped
- Oil, for frying
Instructions
- In a large bowl, mix the grated sweet potato and zucchini. Squeeze out as much liquid as possible.
- Return the vegetables to the bowl, add the remaining ingredients, and mix into a thick batter.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the oil, flatten slightly, and fry until golden brown, 1 to 2 minutes per side.
- Drain on a paper towel-lined plate and season with salt and pepper.
Notes
Keep warm: Hold fritters on a rack in a 200°F oven while frying the rest.
Air fryer: Spray patties with oil and air fry at 375°F for 10 to 12 minutes, flipping halfway.
Gluten-free: Use a 1-to-1 gluten-free flour blend or chickpea flour.
Make ahead and freeze: Refrigerate up to 2 days or freeze up to 1 month; reheat at 400°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters
- Calories: 280
About the Recipe Author
Anna Franklin is TABLE Magazine‘s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent years in restaurant kitchens and photo studios before turning to food styling. She is also the founder of Bazaaa Sauce, a Pittsburgh hot sauce microbrand. Read more of her recipes at TABLE.
About the Photographer
Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists. See more of his work in TABLE Magazine.
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