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.
Tips for Grating Vegetables
For efficient and safe vegetable grating, it’s important to take your time and have patience. Always start by selecting the right grater for the job, for this recipe that’s a box grater for coarse or fine shreds. Make sure that your vegetables are clean and cut to fit your grater comfortably. When grating, use a firm, steady pressure, and always work away from your body. For smaller pieces or to protect your fingertips, you can use a food holder or use cut-resistant glove. If you’re looking for consistent results, maintain a consistent angle and pressure (not too hard) as you move the vegetable.
Sweet Potato and Corn Fritters
Description
A healthy, fun, and delicious way to enjoy corn off the cob.
Ingredients
- 3 cups sweet potato, grated with 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
- 1 tsp pepper
- 1/4 cup fresh herbs (we used chives and parsley)
Instructions
- In a large bowl, mix together the grated sweet potato and zucchini. Tightly squeeze out any extra liquid. The more liquid you are able to remove, the crispier the fritters will be.
- After the sweet potato and zucchini are drained, add them back to the mixing bowl. Add the remaining ingredients together and mix until a thick batter forms.
- In a large skillet heat up a 1/4 inch of oil and place spoonfuls of the fritter mixture. Fry until golden brown on each side, roughly 1-2 minutes.
- Place on a paper-towel-lined plate to absorb any excess oil. Season with salt and pepper.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA
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