Sweet Potato and Corn Fritters with Thai Dipping Sauce

I think I just like to say, "dipping sauce".  If a recipe says that, I think it sounds fun!

We're a bit sweet potato and pumpkin crazed at this house.  In fact, my friend Kelly said her daughter was leery of trying one of my recipes for that reason.  I guess it's because we all like the flavor, and I think that they have a boatload of good things for the body.   It's a good item for Wisconsin winters....produce gets a bit tricky here at times.

I'm still on my quest for some awesome new recipes, so here is another one.  I guess you have to go through a lot of duds before finding winners.  But, this one is a winner..yay!

From Mark Bitmann's book, The Food Matters Cookbook, and my variations:

Dipping Sauce:
1/4 c lime juice
1/2 t minced garlic
1 t minced ginger
pinch red chili flakes
pinch sugar
Combine ingredients above with 1 T water.

sweet potatoes after shredding

Fritters:
2 c grated sweet potatoes
1 c corn kernels
1 fresh hot chile
4 scallions, chopped
3 T fresh cilantro
1 egg, lightly beaten
1/3 c flour

Put all ingredients listed above in a bowl and mix well.  You can do this ahead of time and refrigerate the batter for a couple hours.  I subsituted diced red onion for the scallions and diced red and green bell peppers for the hot chile.  I made a double batch and am glad I did....it was not twice as much work to make the double batch since the food processor was already dirty...and I was chopping the vegetables anyway.

I sprayed the pan with cooking oil spray and dropped the fritters into the pan and pressed down a bit.  I also tried making patties.  Both methods worked.  I had to be careful turning them, but it seemed that maybe 3 minutes per side was about right.

We both agreed that this will be a good dinner again....a whole lot of nutrients....and not much work!
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