Sweet Potato, Chorizo and Corn Fritters
Kids and adults alike will love this happy mixture of grated potatoes and sweet potatoes, chorizo, corn and cilantro. Crunchy on the outside and moist on the inside, these patties require just a dollop of sour cream and a green veggie for a complete meal. They cook quickly, which leaves you more time to sit […]
Ingredients
- 1 1/2 cups (270 g) russet potatoes, peeled and grated
- 2 cups (250 g) sweet potatoes, peeled and grated
- 1/4 lb (115 g) dried chorizo sausage, diced
- 1/2 cup (75 g) frozen corn kernels, thawed
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 cup (15 g) cilantro leaves, finely chopped
- 3 green onions, thinly sliced
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 cup (60 ml) vegetable oil
- Sour cream, to taste
Instructions
- In a large bowl, combine all of the ingredients except for the oil and sour cream. Press the mixture together with your hands until it becomes slightly sticky. Set aside.
- Place a wire rack over a baking sheet (the fritters will stick to paper towels).
- In a large non-stick skillet over medium heat, heat the oil. Using a 3-tbsp (45 ml) ice cream scoop, place 5 balls of the mixture in the skillet, pressing them down with a fork. Cook the fritters for 4 minutes on each side or until nicely browned. Add more oil as needed. Place the fritters on the wire rack and keep warm (in an oven preheated to 200°F/95°C) while you cook the remaining fritters.
- Serve the fritters on plates with the sour cream and a green salad, if desired.
Kids and adults alike will love this happy mixture of grated potatoes and sweet potatoes, chorizo, corn and cilantro. Crunchy on the outside and moist on the inside, these patties require just a dollop of sour cream and a green veggie for a complete meal. They cook quickly, which leaves you more time to sit and enjoy the meal together. But be quick: They’ll be gone in just a few bites!