Crispy Cheddar Corn Potato Fritters
Golden, crunchy patties bursting with melty cheddar, sweet corn, and fluffy potato – pure satisfaction in every bite!
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Spatula
Ingredients
Ingredients
- 3 medium Potatoes, peeled and grated (about 450g / 1 lb)
- 1 cup Corn kernels (fresh, frozen, or canned; if frozen, thawed; if canned, drained)
- 1 cup Shredded cheddar cheese (100g)
- 1 small Onion, finely chopped
- 2 large Eggs
- 1 tablespoon All-purpose flour
- Salt to taste
- Black pepper to taste
- Vegetable oil for frying
Instructions
- Start by peeling and grating the potatoes. Give them a good squeeze over the sink or in a clean kitchen towel to remove excess moisture; this helps the fritters get nice and crispy.
- Place the grated potatoes in a large mixing bowl. Add the corn kernels, shredded cheddar cheese, chopped onion, flour, eggs, salt, and black pepper. Mix everything together until the mixture is well combined and just a little sticky.
- Heat a generous layer of vegetable oil in a large skillet over medium heat until the oil is shimmering but not smoking.
- Scoop about two tablespoons of the mixture per fritter and carefully drop it into the hot pan. Flatten them slightly with your spatula for even cooking.
- Fry the fritters for about 3-4 minutes per side, or until they’re golden brown and crisp. Don’t overcrowd the pan; you might need to work in batches.
- Once cooked, transfer the fritters to a plate lined with paper towels to drain any extra oil. While they’re still warm, sprinkle on a touch more salt if you like.
- Serve hot, ideally with your favorite dips or toppings!
Notes
For best results, reheat in a skillet over medium heat or pop them in the oven at 180°C (350°F) until hot and crispy again.