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+ servings

Purple Corn Veggie Fritters

This Purple Corn Veggie Fritters recipe is so easy to make for weeknight dinner and can be altered to fit whatever ingredients you may already have on hand.
Course Main
Cuisine Vegetarian
Servings 4
Calories 167 kcal
Author Shelly Westerhausen


  • 2 medium russet or sweet potatoes , peeled
  • ½ large onion
  • 2 medium carrots
  • 1 cup frozen corn
  • ¼ cup purple corn flour (or cornmeal - I used this one from Nuts.com)
  • 1/2 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1 eggs , lightly beaten
  • Peanut oil for frying
  • Topping options: yogurt , sliced tomatoes, microgreens, fresh herbs


  1. On the large holes of a box grater, grate the potatoes, onion, and carrots into a large bowl. Wrap grated vegetables in a clean dishtowel and squeeze out excess liquid.
  2. Transfer back to the large bowl and add the corn, corn flour, smoked paprika and salt and toss to coat. Fold in the eggs until the batter is fully combined.
  3. Heat ½ inch of peanut oil in a small skillet over medium. Once hot, drop batter into pan, ¼ cup at a time, leaving enough room so no patties touch.
  4. Cook for 2 minutes on each side, or until browned and cripsy. Transfer to a paper towel lined plate and repeat with the rest of the batter.
  5. Serve warm with yogurt, fresh tomatoes, and fresh herbs (or micorgreens).
Nutrition Facts
Purple Corn Veggie Fritters
Amount Per Serving
Calories 167 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 40mg13%
Sodium 632mg27%
Potassium 693mg20%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 5280IU106%
Vitamin C 17.9mg22%
Calcium 51mg5%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.