Combine delicious farm-fresh corn with grated sweet potato and zucchini, a bit of PA-grown and processed Weatherbury Flour, a few other kitchen pantry staples, and voila: a vegetable fritter perfect for a Meatless Monday entrée or as a side any day of the week.

Sweet Potato and Corn Fritters Recipe

INGREDIENTS

3 cups sweet potato, grated with a box grater
1 cup zucchini, grated
1 cup fresh corn, cut off the cob
2 eggs
1/4 cup flour
1 tsp baking powder
1 tsp cornstarch
1 tsp salt
1 tsp pepper
1/4 cup fresh herbs (we used chives and parsley)

INSTRUCTIONS

  1. In a large bowl, mix together the grated sweet potato and zucchini. Tightly squeeze out any extra liquid. The more liquid you are able to remove, the crispier the fritters will be.
  2. After the sweet potato and zucchini are drained, add them back to the mixing bowl. Add the remaining ingredients together and mix until a thick batter forms.
  3. In a large skillet heat up a 1/4 inch of oil and place spoonfuls of the fritter mixture. Fry until golden brown on each side, roughly 1-2 minutes.
  4. Place on a paper-towel-lined plate to absorb any excess oil. Season with salt and pepper.

Recipes and Styling by Anna Calabrese / Photography by Laura Petrilla and Dave Bryce / With Support from Buy Fresh Buy Local Western PA

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