Vegetable fritters are a favorite of mine. Obviously, as I've already posted four (and maybe five by the time I post this): Faith's is my favorite (because I make it all the time) and then Ottolenghi's leek fritters, plus Donna Hay's (the closest to this recipe) ...and lastly, the one I've had an amazing number of hits on: Peter's Tomato Fritters.
What I like about Alicia's recipe is you can use up some things in your veggie bin. Well, that's the fun with most fritters, using up your veggie bits and pieces.
I served these fritters with some sour cream but Alicia served them with a garlicky blue cheese dip of some sort. You can make them in round balls too. Anything goes.
Alicia Foodycat's Sweet Potato and Corn Fritters
From Alicia at Foodycat
3 sweet potatoes, peeled and coarsely grated
4 cobs of corn, kernels sliced off
1 onion, finely sliced
2 leeks, finely sliced
1 green pepper, chopped
small bunch of coriander, chopped
3 large eggs
2 cups self-raising flour, approx
salt, pepper and smoked paprika
Mix all the veg in a large bowl with the eggs and season with salt, pepper and a little smoked paprika, then add flour until it forms a pretty thick batter. (I didn't use nearly as much as the ingredient list indicates. Eye it as you're adding.
Heat 2" of oil in a deep saucepan, then press handfuls of the batter into balls and carefully drop into the oil. Cook for about 4 minutes on each side, in batches, draining well on kitchen paper.