Crispy Cheddar Corn Potato Fritters
There’s something wildly comforting about a golden potato fritter—crispy edges, cheesy insides, and that sweet pop of corn in every bite. Perfect for snacks, sides, or even breakfast, they’re quick, freezer-friendly, and irresistibly good.
Equipment
- Skillet
- Grater
- Mixing Bowl
- Towel
Ingredients
Fritter Mix
- potatoes peeled and grated
- corn kernels fresh, frozen or canned
- cheddar cheese shredded, sharp recommended
- onion finely chopped
- eggs
- all-purpose flour
- garlic powder
- paprika
- salt to taste
- black pepper to taste
- vegetable oil for frying
Instructions
- Grate the potatoes and squeeze out as much moisture as possible using a clean kitchen towel.
- In a large bowl, mix the grated potatoes, corn, cheddar, onion, eggs, flour, garlic powder, paprika, salt, and pepper until well combined.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat until shimmering.
- Scoop 2–3 tablespoons of the mixture into the skillet per fritter, flattening slightly. Fry 3–4 minutes per side until golden and crisp.
- Transfer to a paper towel-lined plate. Serve warm with your favorite dipping sauce.
Notes
Make-ahead friendly: store batter in the fridge for up to 6 hours or freeze cooked fritters. Try adding jalapeños, herbs, or different cheeses for flavor twists.