Crispy Cheddar Corn Potato Fritters
Golden, cheesy, and packed with sweet corn and hearty potatoes, these Crispy Cheddar Corn Potato Fritters are the ultimate comfort snack! Perfect as a side dish, appetizer, or even a quick lunch, they’re pan-fried to crispy perfection and bursting with flavor in every bite. Plus, they come together easily with simple ingredients you probably already have in your kitchen!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
2 cups shredded potatoes (about 2 medium potatoes, peeled if you like)
1 cup corn kernels (fresh, frozen, or canned and drained)
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
2 large eggs
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional for a little smoky flavor)
olive oil, for frying
Instructions:
Prep the Potatoes:
Place shredded potatoes in a clean kitchen towel and squeeze out as much moisture as you can. (This step helps make the fritters super crispy!)
Mix Everything Together:
In a large bowl, combine the potatoes, corn, cheddar, green onions, eggs, flour, baking powder, salt, pepper, and smoked paprika (if using). Stir until evenly combined.
Heat the Pan:
Heat about 2–3 tablespoons of olive oil in a large skillet over medium heat.
Form and Fry:
Scoop about 1/4 cup of the mixture for each fritter and drop it into the hot skillet. Lightly flatten with a spatula.
Cook for about 3–4 minutes per side or until golden brown and crispy. Adjust the heat as needed to avoid burning.
Drain and Serve:
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Sprinkle with a little extra salt while they’re hot if you like.
Enjoy:
Serve warm with sour cream, ranch dressing, or your favorite dipping sauce!
Tips:
If using frozen corn, thaw and drain it first.
You can add a pinch of cayenne if you want a little heat!
These reheat well in the oven or air fryer for extra crispiness.
Tips for the Best Crispy Cheddar Corn Potato Fritters
Squeeze Out the Moisture:
Removing excess water from the shredded potatoes is crucial for crispy fritters. Use a clean towel or cheesecloth and really wring them out.
Keep the Heat Moderate:
If the pan is too hot, the outside will burn before the inside cooks through. Medium to medium-high heat is ideal.
Don’t Crowd the Pan:
Give the fritters some space while frying so they crisp up instead of steaming.
Fresh Grated Cheese Works Best:
Pre-shredded cheese has anti-caking agents that can make the fritters a little less melty.
Drain on Paper Towels:
After frying, lay them on paper towels to soak up extra oil and keep them crisp.
Common Questions (Q&A)
Q: Can I make them ahead of time?
A: Yes! You can cook the fritters, cool them completely, and refrigerate. Reheat in an oven or air fryer at 375°F (190°C) for about 5–8 minutes until hot and crispy.
Q: Can I bake them instead of frying?
A: You can! Bake at 400°F (200°C) on a greased baking sheet for about 15–20 minutes, flipping halfway through. They won’t be as crispy but still very tasty.
Q: Can I freeze these fritters?
A: Absolutely. Freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Reheat straight from frozen in the oven or air fryer.
Q: What other cheese can I use?
A: Try pepper jack for a spicy twist, mozzarella for extra melty goodness, or gouda for a smoky flavor.
Nutrition Information (per fritter, approx.)
Based on a recipe that makes 10 fritters.
Calories: 130
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 12g
Fiber: 1g
Sugars: 1g
Protein: 5g
Sodium: 210mg
(Note: Nutrition will vary slightly based on exact ingredients and portion sizes.)