Monday, 16 April 2012

Sweet Potatoes & Corn Fritters

1 large potato - peeled and grated
1 cup corn kennels
2 eggs - lightly beaten
1/4 cup breadcrumbs
2 stalk spring onions - chopped
1 tsp garam masala
Oil for frying

1. Drain the grated potato, slowly squeeze the excess liquid (use paper towel)
2. Combine potato, corn, eggs, breadcrumbs, spring onion and bread crumbs. Mixed well
3. Heat oil in a frying pan and deep fry the fritter until golden brown.
4. Served with dipping sauce

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