Combine delicious farm-fresh corn with grated sweet potato and zucchini, a bit of PA-grown and processed 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.
Sweet Potato and Corn Fritters Recipe
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 Calabrese / Photography by Laura Petrilla and Dave Bryce / With Support from Buy Fresh Buy Local Western PA
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