Crispy cheddar corn potato fritters are the perfect mix of crunchy, cheesy, and sweet. Made with simple pantry staples, they come together fast and fry up golden with melty cheddar and juicy corn in every bite. They’re my go-to when I want something warm, comforting, and totally snack-worthy.

Why You’ll Love This Recipe

Crispy outside, melty inside—the dream fritter texture
A great way to use leftover potatoes or corn
Quick and simple: one bowl, no fuss
Kid-friendly and freezer-friendly
Packed with flavor from cheddar, onion, and warm spices
Pairs with everything from sour cream to spicy aioli

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Appetizer/Snack	Comfort Food	15 mins	15 mins	30 mins	10–12 fritters	Easy

Ingredients

Potatoes — peeled and grated; they’re the crispy, starchy base
Corn kernels — sweet pops of texture and flavor; fresh, frozen, or canned all work
Cheddar cheese — gives a melty, savory richness (use sharp cheddar for extra punch)
Onion — finely chopped for a subtle aromatic lift
Eggs — help bind everything together
Flour — just a bit to help with structure
Garlic powder — adds mellow, savory depth
Paprika — for a smoky, golden edge
Salt & pepper — balance and brighten all the flavors
Vegetable oil — for crisping up those fritters to golden perfection

Full recipe card is below.

How to Make It

1. Prep the potatoes

Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as you can—it’s the secret to crisp, not soggy fritters.

Pro Tip: Do this over the sink. You’ll be surprised how much liquid comes out!

2. Mix the batter

In a large bowl, combine the grated potatoes, corn, cheddar, onion, eggs, flour, garlic powder, paprika, salt, and pepper. Stir until everything is evenly coated and the mixture sticks together.

It’ll look a little loose—that’s okay! The eggs and cheese will do their job once they hit the heat.

3. Heat the oil

Pour about ¼ inch of vegetable oil into a large skillet over medium heat. Wait until the oil shimmers—drop a small bit of mixture in to test; it should sizzle right away.

4. Fry the fritters

Scoop 2–3 tablespoons of the mixture per fritter into the skillet, flattening slightly with the back of your spoon. Don’t overcrowd the pan.

Cook for 3–4 minutes per side, or until deeply golden and crisp. Transfer to a paper towel-lined plate.

Texture check: You’re going for crunchy edges and a tender, cheesy middle.

Pro Tips for Success

Squeeze the potatoes well to avoid sogginess—this makes all the difference.
Use a cookie scoop or measuring spoon for evenly sized fritters.
Let the batter sit for 5 minutes before frying—this helps it bind better.
Fry in batches and avoid flipping too early. Let them really crisp up.
Keep them warm in a low oven (around 200°F) if you’re cooking a big batch.

Flavor Variations

Swap cheddar for Monterey Jack, Gruyère, or feta
Add chopped scallions or jalapeños for a kick
Try grated zucchini or carrot for a veggie-packed twist
Stir in fresh herbs like parsley or chives

Serving Suggestions

Dollop with sour cream or Greek yogurt and fresh herbs
Pair with a spicy aioli or chipotle mayo
Serve as a side for grilled meats or a big salad
Top with a fried egg for a dreamy brunch dish

Make-Ahead & Storage

You can grate the potatoes and mix everything ahead, storing the batter covered in the fridge for up to 6 hours. Just give it a stir before frying.

Cooked fritters can be kept in an airtight container in the fridge for 3 days.

Leftovers

Reheat fritters in a toaster oven or skillet until hot and crisp again. Or crumble them into scrambled eggs or wrap them into a breakfast burrito!

Freezing

Totally freezer-friendly. Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat straight from frozen in a 375°F oven.

Reheating

Best method: re-crisp in a skillet with a touch of oil or in a hot oven (400°F for 10 minutes). Microwave works too, but they’ll be softer.

FAQs

Can I make these gluten-free?
Absolutely! Just swap the flour for a 1:1 gluten-free blend or a tablespoon of cornstarch.

Can I bake these instead of frying?
You can! They won’t be as crispy, but they still taste great. Bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway.

Can I use sweet potatoes instead?
Yes, and they’re delicious. Just note they’ll be slightly softer and a bit sweeter.

What kind of corn works best?
Fresh is fabulous when in season, but frozen or canned (well-drained) work like a charm year-round.

Final Thoughts

These Crispy Cheddar Corn Potato Fritters have a way of disappearing fast—warm from the skillet, with cheese pulling and corners crunching. They’re easy, nostalgic, and endlessly adaptable. Whether you’re cooking for a crowd or just yourself on a cozy afternoon, this is one of those recipes that makes you feel like a kitchen rockstar. Fry a few up you deserve it.