In FoodOn Friday 7th Sep, 2018

Corn and sweet potato breakfast fritters

Written by

Starts at 60 Writers

Healthy, easy and super tasty!

They say breakfast is the most important meal of the day, so it’s always a struggle to find new and interesting foods that will also fuel you for hours to come.

However, these delicious fritters answer both problems in one! You can cook them up in bulk and freeze them in airtight containers for up to two months if you want to eat them over a period of time, or you can easily whip them up fresh each morning. This is a great way to sneak a few extra veggies in to your day, all while enjoying a tasty dish.


  • 500g orange sweet potato, peeled
  • 2/3 cup self-raising flour
  • 2 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 310g can corn kernels, drained
  • 1/3 cup coriander leaves, roughly chopped
  • Olive oil cooking spray


  1. Slice sweet potato in half lengthways. Place on large, microwave-safe plate. Drizzle 1 tablespoon of cold water over the top. Cover with plastic wrap. Microwave for 2 minutes on high until potato is almost tender. Leave to cool for 10 minutes. Roughly grate.
  2. Sift flour into bowl. Add eggs and buttermilk into jug. Whisk to combine. Pour into flour. Whisk to combine. Add corn and coriander. Stir well. Season with salt and pepper to taste. Fold in softened sweet potato.
  3. Spray oil in a large, non-stick frying pan over medium heat. Use 1/4 cup of mixture for a fritter. Spoon into hot pan. Cook each for 2 minutes on each side until golden and firm to touch. Cook fritters in batches. Transfer to serving plate. Serve.
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