Sweet Potato Corn Patties (Quick and Healthy)
Servings: 4 people
- 2 medium sweet potatoes about 18 oz / 500 g raw
- 2 ears fresh corn kernels cut off (about 2 cups / 300 g)
- ¾ cup (110 g) all-purpose flour sub gluten-free flour
- ⅓ cup (35 g) grated Parmesan
- 1 large egg
- 1 green onion finely chopped and tops used for garnish
- 1 clove garlic grated
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin optional
- ¾ teaspoon salt plus black pepper to taste
- 1 lime to squeeze on top
- 2 tablespoons olive oil for cooking
- Cook the sweet potato: Pierce 2 medium sweet potatoes several times with a fork and microwave for 6 to 8 minutes, or until very soft.Cut them in half, scoop the flesh into a large bowl, and mash with a fork until mostly smooth. Let cool for 2 to 3 minutes.
- Make the batter: Cut the kernels off 2 ears fresh corn.Add the corn, ¾ cup all-purpose flour, ⅓ cup grated Parmesan, 1 large egg, 1 green onion (chopped), 1 clove garlic (grated), 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¾ teaspoon salt, and black pepper to the mashed sweet potatoes. Mix well with a fork.The mixture should be thick and sticky. If it feels too soft, stir in 1 to 2 more tablespoons of flour. Sweet potatoes vary in moisture, so adding a little extra flour is sometimes necessary.
- Cook: Heat 2 tablespoons olive oil in a large nonstick skillet over medium to medium-low heat.Spoon about 2 to 3 tablespoons of the mixture into the skillet and gently flatten it with the back of a spoon into a patty about ½ inch thick. Cook 4 patties at a time.If you're unsure about the consistency, cook one test fritter first. If it falls apart when you flip it, stir 1 to 2 more tablespoons of flour into the remaining mixture before cooking the rest.Cook for 5 to 6 minutes per side, or until golden brown and cooked through. Adjust the heat as needed so the patties brown without burning. Transfer to a paper towel-lined plate and repeat with the remaining mixture, adding a little more oil if needed.
- Serve: Serve warm with a generous squeeze of fresh lime juice. Top with sliced green onion and enjoy with your favorite dip.
Substitutions
- Sweet potatoes → Butternut squash or well-drained canned pumpkin purée (add more flour if needed).
- Fresh corn → Frozen corn, thawed and patted dry.
- All-purpose flour → Whole wheat flour or gluten-free all-purpose flour.
- Parmesan → Pecorino Romano or grated Grana Padano.
- Egg → Omit it and add a little more flour until the mixture is thick enough to hold together.
- Green onion → Chives, finely diced shallot, or a little red onion.
- Garlic → Omit it or use garlic-infused olive oil.
- Smoked paprika + cumin → Chili powder or ground coriander.
- Lime → Lemon.
- Cook the sweet potatoes until very soft: They should mash easily with a fork.
- Adjust the flour: The batter should be thick and sticky. Add 1 to 4 extra tablespoons if needed.
- Test one fritter first: If it falls apart, stir more flour into the batter before cooking the rest.
- Use fresh corn: It gives the best texture. If using frozen, thaw and pat it dry.
- Let the sweet potato cool: Rest it for 3 to 5 minutes before mixing in the egg.
- Cook over medium to medium-low heat: This gives the patties time to cook through before browning.
- Shape with two spoons: Spoon the batter into the pan and flatten it with the back of a spoon.
- Finish with fresh lime: It makes the flavors pop.
- Store leftovers: Refrigerate for up to 4 days and reheat in a skillet or air fryer until crispy.
