Sweet Potato and Corn Fritters with Thai Dipping Sauce

Aura has chosen this week’s recipe.

Show us your take! Leave your link below.

Non-blogging participants: If you made this dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!


16 thoughts on “Sweet Potato and Corn Fritters with Thai Dipping Sauce

  1. Wow, Camilla beat me to the punch! Sounds delicious, Camilla! I included Bittman’s recipe to the letter on my post so anyone looking to do a copy/paste can find it at my link. I made my fritters followign the recipe to the letter but added some finely shredded carrot to my sauce for some color and some habanero for some spice! Thanks for letting me host this week–looking forward to seeing everyone’s creations!


  2. Pingback: Sweet Potato and Corn Fritters |

  3. These were delicious, great pick Aura. . Really got me thinking about other fritter/patty recipes we’ve cooked, like the edamame pancakes and the chickpea fritters. I feel like we have an awesome arsenal of fritters now! haha!

    I stuck true to the recipe, but baked instead of fried, and served them with a simple lemon, garlic, paprika tilapia.

    Great job on the project Lexi and Erin!


  4. Pingback: Thai Style Sweet Potato Corn Fritters

  5. Pingback: Food Matters Project #42: Potato & Corn Fritters | Fifthfloorkitchen's Blog

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