Time 50m Yield 24 fritters Number Of Ingredients 10 Steps:
In a shallow pan, heat oil to 350 degrees F. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
Time 25m Yield 8 fritters, 4 serving(s) Number Of Ingredients 8 Steps:
In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk. In a clean bowl beat the egg white until stiff. Fold the egg white and potato into the mixture. Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side. Serve with some grilled bacon. delicious.
Time 40m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat. Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion. Heat the remaining oil in the skillet. Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula. Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan. Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown. Meanwhile, poach 1 or 2 eggs for each person, until just cooked. Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes. Garnish with parsley and serve at once.
Time 30m Yield 12 fritters Number Of Ingredients 11 Steps:
Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly. Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.
