Name: Sweet Potato, Chorizo and Corn Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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

Preparation

- 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.

Sweet Potato, Chorizo and Corn Fritters

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan