Kumara and Corn Fritters

These are my favourite fritters.

The recipe comes from the Food in a Minute website. I made the mistake of not measuring the kumara (sweet potato) and put in far too much. This made the fritters very tender. They still tasted great though, but hard to turn and lift.  I also probably overdid the chives. Don’t buy chives by the way. They grow like mad. Don’t even buy the original plant – ask someone who has some in the garden, if they’ve got some they can give you.  Mine grow almost wild and I keep replanting odd bits that pop up all over the place because I use them a lot in Cheese and Chive Muffins.

Kumara and Corn Fritters

  • Servings: 4
  • Print

Ingredients

  • 410g can Cream Style Corn
  • 2 tsp finely chopped fresh ginger
  • 2 Tbsp chopped fresh herbs (thyme or chives are great here)
  • ½ cup self raising flour
  • ¼ cup milk
  • ½ cup roughly mashed cooked cold kumara
  • 1 egg, separated
  • butter or oil for pan frying

Method

  1. In a bowl mix together the  Cream Style Corn , ginger, herbs, self raising flour, milk, mashed kumara and egg yolk.
  2. In a clean bowl beat the egg white until stiff. Fold the egg white and kumara into the mixture.
  3. Heat a little butter or oil in a non-stick frying pan (the butter helps to crispen the outside) and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.Serve with crispy grilled rashers of bacon, grilled tomatoes and a drizzle of golden syrup.
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