1 medium sweet potato
1 large zucchini
1 c corn flour
1/2 tsp baking powder
salt and pepper
1 egg, beaten
2 tbsp canola oil
1/4 milk
Preheat oven to 250*F.
Peel and grate sweet potato. Grate zucchini, leaving skin on. Wrap grated vegetables in a clean kitchen towel and gently squeeze to extract as much liquid as possible. Transfer to a medium mixing bowl.
In a small bowl, combine corn flour and baking powder. Season with salt and pepper. Add flour mixture and egg to vegetables and stir until just combined.
In a large frying pan over medium heat, heat oil. Scoop out large tablespoons of batter, form into rounded balls with wet hands and flatten in to cakes. In batches, cook cakes, turning once, until brown and crisp, 2-3 minutes total. Using a slotted spoon and letting the oil drip back into the pan, transfer to paper towels to drain, then placing on baking sheet in a low oven, to keep warm until all fritters are made.
