This Purple Corn Veggie Fritters recipe is so easy to make for weeknight dinner and can be altered to fit whatever ingredients you may already have on hand.
Recipe by Shelly Westerhausen on April 19, 2017
Ingredients
2 medium russet or sweet potatoes (, peeled)
½ large onion
2 medium carrots
1 cup frozen corn
¼ cup purple corn flour ((or cornmeal - I used this one from Nuts.com))
On the large holes of a box grater, grate the potatoes, onion, and carrots into a large bowl. Wrap grated vegetables in a clean dishtowel and squeeze out excess liquid.
Transfer back to the large bowl and add the corn, corn flour, smoked paprika and salt and toss to coat. Fold in the eggs until the batter is fully combined.
Heat ½ inch of peanut oil in a small skillet over medium. Once hot, drop batter into pan, ¼ cup at a time, leaving enough room so no patties touch.
Cook for 2 minutes on each side, or until browned and cripsy. Transfer to a paper towel lined plate and repeat with the rest of the batter.
Serve warm with yogurt, fresh tomatoes, and fresh herbs (or micorgreens).
