Sweet Potato-Corn Bread Fritters

recipe
Self-rising flour and self-rising cornmeal contain baking powder and salt. You can substitute the same amount of all-purpose flour and regular cornmeal, with 2 teaspoons baking powder and teaspoon salt.

Yield:

10 servings (serving size: 3 fritters and 1 tablespoon molasses)

Recipe from

Oxmoor House

Ingredients

2 1/2 cups self-rising flour
1 cup self-rising yellow cornmeal
1 cup diced peeled cooked sweet potato
1/4 teaspoon apple-pie spice
2 cups low-fat buttermilk
3 large eggs
8 teaspoons vegetable oil
10 tablespoon molasses

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, potato, and spice in a large bowl. Combine buttermilk and eggs; add to flour mixture, stirring until smooth.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Spoon 2 tablespoons batter per fritter into hot pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and batter. Serve fritters with molasses.

November 2004
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