Sweet Potato Corn Cheddar Fritters

Ingredients

• 2 sweet potatoes (peeled, cubed and boiled until soft)
• 1 green onion (finely chopped)
• 2/3 cup roasted corn (frozen is fine)
• 3 tablespoons yellow corn meal
• 1/2 cup cheddar cheese (grated)
• 1/2 teaspoon smoked paprika
• salt & pepper (to taste)
• 3/4 cup breadcrumbs
• oil for frying

Instructions

1. 1

   Place softened potatoes in a large bowl and mash. If potatoes were just boiled, place in refrigerator for at least 20 minutes to cool before proceeding.

2. 2

   Add onions, corn, corn meal, cheese, paprika, salt & pepper and gently combine with a spatula.

3. 3

   Roll about 2 tablespoons of the mixture into balls, (It will make about 15 of them) place them on a dish and refrigerate for 15 minutes.

4. 4

   While balls are chilling, pour enough oil (I used vegetable) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let oil heat up.

5. 5

   Take balls out of the refrigerator and roll in breadcrumbs in a shallow bowl until fully coated.

6. 6

   Once oil is hot (check by flicking some water into it & hearing a sizzle), place 4-5 balls at a time into the oil. Fry for about 2 minutes per side until golden on all sides. Remove from oil and drain on a towel.

7. 7

   Garnish with parsley and/or more chopped green onion and serve while warm.