Sweet Potato-Corn Bread Fritters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Self-rising flour and self-rising cornmeal contain baking powder and salt. You can substitute the same amount of all-purpose flour and regular cornmeal, with 2 teaspoons baking powder and teaspoon salt. Ingredients:
2 1/2 cups self-rising flour |
1 cup self-rising yellow cornmeal |
1 cup diced peeled cooked sweet potato |
1/4 teaspoon apple-pie spice |
2 cups low-fat buttermilk |
3 large eggs |
8 teaspoons vegetable oil |
10 tablespoon molasses |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, potato, and spice in a large bowl. Combine buttermilk and eggs; add to flour mixture, stirring until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Spoon 2 tablespoons batter per fritter into hot pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and batter. Serve fritters with molasses.
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