Sweet Potato-Corn Bread Fritters

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 20%
  • Fat: 6.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 7.8g
  • Carbohydrate: 51.4g
  • Fiber: 0.4g
  • Cholesterol: 68mg
  • Iron: 3.5mg
  • Sodium: 629mg
  • Calcium: 259mg


  • 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


  1. 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.
  2. 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.
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