Sweet Potato Corn & Cheddar Fritters

Place softened potatoes in a large bowl and mash them. If potatoes were just boiled, place them in the refrigerator for at least 20 minutes to cool before proceeding.

Add green onion, corn, cornmeal, cheese, paprika, salt and pepper to the mashed sweet potatoes and gently combine with a spatula.

Scoop out about 2 tablespoons of the mixture and roll into a ball (it will make about 15 of them), place the balls on a dish and refrigerate for 15 minutes.

While balls are chilling, pour enough oil (I used vegetable oil) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let the oil heat up.

Put the breadcrumbs in a shallow bowl. Take balls out of the refrigerator and roll them in the breadcrumbs until fully coated.

Once oil is hot (check by flicking some water into it—it’s ready when you hear a sizzle), place 4-5 balls at a time into the oil. Fry for about 2 minutes per side until golden on all sides. Remove from oil and drain on a towel. Repeat with the remaining balls.

Garnish with parsley and/or more chopped green onion and serve while warm.

Adapted from From My Heart.