Sweet Potato And Creamed Corn Fritters

Share to Facebook Share to Twitter Share to Google Share to Pinterest
Gluten free and ready to enjoy for lunch or share with friends!
Preparation time10 minutes
Cooking time10 - 15 minutes
Serves6 - 10


  • 300gm Creamed Corn
  • 1 egg
  • 1½ Cups Milk
  • 1 cup Sweet Potato Flour
  • 2 cups Gluten Free Self-Raising flour
  • ½ Teaspoon cracked black pepper
  • 350g Persian Fetta, crumbled
  • 50g baby spinach
  • 100g Smoked salmon
  • Fresh dill

Tip: Sweet Potato Flour can be made by dehydrating thin slices of sweet potato (follow dehydrator instructions for a guide) and blending using the Sunbeam High Performance Power Blender on high  until fine flour consistency is achieved.  


  1. In a bowl, combine the creamed corn, egg and milk together until just blended.
  2. In a separate bowl, stir the two flours together, make a well in the center and pour the milk mixture in.
  3. Using a wooden spoon, gently fold the ingredients together.  Add the fetta, spinach and pepper, continue to fold through.
  4. Heat the Sunbeam nonstick frypan to medium heat.
  5. Using two spoons, dollop spoonful’s of the mix into the pan.  Cook until golden on one side, turn over and repeat.
  6. Continue until all mixture is used.
  7. Top the fritters with smoked salmon and fresh dill.