Yield: 8 Fritters

Ingredients for Fritters:

• 1 medium-large sweet potato or 2 small

• Kernels from 1 ear of corn or 1/4 cup corn

• 2 tbsp whole wheat flour

• 1 pinch baking powder

• 1/2 tsp garlic powder

• 1/4 cup shredded cheese (optional)

• 1 egg

• 1 tsp smoked paprika

• 1/2 tsp salt

Ingredients for Sauce:

• 1 avocado

• 1/3 cup yogurt

• Juice of 1 lime

• 2 tbsp chopped dill or 2 tsp dried till (optional)

• 1/2 tsp salt

Equipment:

• 1 baking tray

• Grater

• Peeler

• Measuring cups

• Measuring spoons

• Cutting board

• Knife

• Large bowl

• Medium bowl

• Fork

• large spoon or ice cream scoop

• Clean tea/dish towel

Directions:

1. Preheat oven to 400F

2. Peel and grate a sweet potato, you want about 1 1/2 cups of grated potato

3. Remove the husk and any hairs from an ear of corn and place it into a microwave safe container with a thin layer of water. Cover it and place in the microwave for 2-3 minutes to cook. If you do not have a microwave safe container wrap the corn with a damp paper towel and place it directly in microwave.

4. Allow the corn to cool. In a large bowl place the grated potato, flour, baking powder, shredded cheese, egg, and seasoning.

5. Carefully cut the kernels off of the cob and place them into the bowl. Mix everything together until well combined.

6. With a large spoon or ice cream scoop divide the fritter mixture into 8 mounds on a greased, or parchment covered baking sheet.

7. Bake for 25 minutes until they are lightly brown and crisp on the edges.

8. Take them out, flip them over, and baking for a final 5 minutes.

9. While baking assemble the sauce. In a medium bowl, mash avocado and mix in the yogurt, lime juice and salt. Chop up 2 tbsps of dill and add it into the sauce mixture.

10. Place sauce into the fridge until fritters are cooked and then serve as a topping for the fritters.