Colorful Sweet Potato and Corn Rösti with Cranberry Quark

Perfect for Thanksgiving, these golden sweet potato fritters with corn and Gouda also make a great packed lunch. Served with a fruity cranberry quark for dipping.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g Sweet potatoes
• 150 g Corn kernels
• 1 pc Onion
• 2 pc Eggs
• 60 g Wheat flour
• 80 g Gouda, grated
• 1 tsp Thyme, dried
• 2 tbsp Cooking oil for frying
• Salt
• Pepper
• 250 g Low-fat quark
• 3 tbsp Cranberry jam

Method

1. Peel the sweet potatoes and grate them on the coarse side of a box grater. Finely dice the onion.
2. Squeeze the grated sweet potato firmly in a sieve or kitchen towel so the fritters turn out crispy.
3. In a large bowl, combine the sweet potatoes, onion, corn, eggs, flour, Gouda and thyme, and season with salt and pepper.
4. Heat a pan with a little oil over medium heat. For each fritter, add a heaping tablespoon of the mixture to the pan and flatten it.
5. Fry the fritters for about 4 to 5 minutes, flip them, and cook for another 4 minutes until golden brown. Add more oil as needed, batch by batch.
6. For the dip, stir the quark smooth with a pinch of salt and mix in the cranberry jam, or dollop it on top.
7. Serve the fritters warm or cooled with the cranberry quark, or pack them up for the lunchbox.