Description
Crispy Corn & Sweet Potato Fritters with Hot Honey Avocado Crema combine golden, crunchy fritters made with sweet potato and corn with a smooth, creamy avocado crema. Fresh herbs, smoked paprika and garlic add savoury depth, while lime, chilli and honey create a bright sweet-and-spicy finish. Ready in just 30 minutes, they’re perfect for appetisers, brunch, snacks or a light vegetarian lunch.
Ingredients
For the Fritters:
1 medium sweet potato, peeled and grated
1 cup corn, fresh or frozen and thawed
1 large egg
3–4 tbsp all-purpose flour
2 tbsp fresh cilantro or parsley, chopped
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil, for frying
For the Hot Honey Avocado Crema:
1 ripe avocado
⅓ cup Greek yogurt
1 tbsp fresh lime juice
1 tbsp honey
½ tsp red pepper flakes
1 small garlic clove, minced
Pinch of salt
1–2 tbsp water, as needed
For Garnish:
Fresh cilantro or parsley
Lime wedges
Extra red pepper flakes
Drizzle of hot honey, optional
Instructions
Place the grated sweet potato in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
In a large bowl, combine the grated sweet potato, corn, egg, flour, chopped herbs, garlic powder, smoked paprika, salt and black pepper. Mix until evenly combined and the mixture holds together when pressed.
Scoop portions of the mixture and gently shape them into small, flat patties. Press each fritter firmly enough to help it hold its shape while cooking, but avoid making them too thick.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the fritters, working in batches if necessary to avoid overcrowding the pan. Cook for 3–4 minutes per side, until golden brown and crisp around the edges.
Transfer the cooked fritters to a paper towel-lined plate to remove any excess oil.
Place the avocado, Greek yogurt, lime juice, honey, red pepper flakes, garlic and salt in a blender or food processor.
Blend until smooth and creamy. Add 1–2 tablespoons of water as needed until the crema reaches a smooth, drizzling consistency.
Arrange the crispy fritters on a serving platter.
Spoon or drizzle the hot honey avocado crema generously over the fritters. Finish with fresh cilantro or parsley, extra red pepper flakes and lime wedges.
For an extra sweet-and-spicy finish, add a light drizzle of hot honey just before serving.
Notes
Squeeze as much moisture as possible from the grated sweet potato before mixing the batter.
Don’t overcrowd the skillet so the fritters can develop crisp, golden edges.
Press the fritter mixture gently when shaping so the patties hold together while frying.
Add water gradually to the avocado crema until it reaches your preferred consistency.
Serve the fritters immediately for the best crispy texture.
Frozen corn can be used after thawing.
Use parsley instead of cilantro for a milder herb flavour.
Adjust the red pepper flakes according to your preferred level of heat.
The avocado crema is best made close to serving.
Store leftover fritters in an airtight container and reheat gently until warmed through.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetiser, Brunch, Snack, Vegetarian
- Method: Pan-Fried
- Cuisine: Mediterranean-inspired