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
More 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.
Sweet Potato-Corn Bread Fritters Recipe at a Glance
- COURSE: Breads, Side Dishes/Vegetables
- CUISINE: American
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
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