Crispy Cheddar Corn Potato Fritters

Ingredients:

For the Fritters:

3 medium potatoes, peeled and grated (about 450g / 1 lb)

1 cup corn kernels (fresh, frozen, or canned)

100g (1 cup) shredded cheddar cheese

1 small onion, finely chopped

2 large eggs

1 tablespoon all-purpose flour

Salt and pepper, to taste

Oil, for frying (vegetable oil or any neutral oil)

Instructions:

Prep the potatoes:

After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This helps the fritters get nice and crispy.

Mix the fritter batter:

In a large mixing bowl, combine the grated potatoes, corn kernels, shredded cheddar cheese, chopped onion, eggs, and flour. Season well with salt and pepper. Mix everything together until fully combined.

Heat the oil:

In a large skillet, heat about 2–3 tablespoons of oil over medium heat.

Form and fry the fritters:

Scoop a heaping tablespoon of the mixture and gently flatten it into a small patty shape. Carefully place it in the hot skillet.

Fry 3–4 fritters at a time, depending on the size of your pan — don’t overcrowd them!

Cook until golden and crispy:

Cook each fritter for about 3–4 minutes on each side, or until they are beautifully golden brown and crispy.

Drain:

Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.

Serve warm:

These are best served hot and crispy! Enjoy them plain, or with a dollop of sour cream, ranch dressing, or a sprinkle of fresh herbs.