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Sweet Potato-Corn Bread Fritters

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.

Oxmoor House NOVEMBER 2004

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


  • 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


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.


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Sweet Potato-Corn Bread Fritters recipe