Here’s a crave-worthy recipe for Crispy Cheddar Corn Potato Fritters—golden brown on the outside, soft and cheesy on the inside. They’re great as a side dish, appetizer, or even a fun breakfast option.
Crispy Cheddar Corn Potato Fritters
Servings: 10–12 small fritters
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~35 minutes
Ingredients:
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2 cups shredded cooked potato (or mashed, cooled)
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1 cup corn kernels (fresh, frozen, or canned and drained)
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¾ cup shredded sharp cheddar cheese
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¼ cup finely chopped green onions or chives
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1 egg
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⅓ cup flour (or more if mixture is too wet)
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½ teaspoon garlic powder
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Salt and pepper, to taste
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Oil, for frying (vegetable or avocado oil)
Instructions:
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Mix the batter:
In a large bowl, combine shredded potatoes, corn, cheddar, green onions, egg, flour, garlic powder, salt, and pepper.
Stir until well mixed. The mixture should be moist but hold its shape—add a little more flour if too wet. -
Heat the oil:
In a large skillet, heat 2–3 tablespoons of oil over medium heat until hot but not smoking. -
Form and fry:
Scoop about 2 tablespoons of batter for each fritter. Flatten slightly with a spoon or spatula.
Fry in batches for 3–4 minutes per side, or until golden and crispy. Don’t overcrowd the pan. -
Drain:
Transfer to a paper towel–lined plate to drain. Sprinkle lightly with salt while hot. -
Serve warm:
Great with sour cream, hot sauce, ranch, or a dollop of Greek yogurt.
Tips & Variations:
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Spicy twist: Add a pinch of cayenne or diced jalapeños.
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Add protein: Mix in cooked crumbled bacon or diced ham.
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Baking option: Lightly brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.