Potato and Corn Fritters
Prep time
Cook time
Total time
Yield: Makes 12 to 15 fritters
  • 1 cup mashed potatoes (I used 1 large potato + ¼ carrot)
  • ½ cup corn
  • ¼ cup coriander, snipped
  • ¼ cup Parmesan cheese, grated
  • 1 egg
  • ½ cup all-purpose flour
  • Salt and freshly ground black pepper
  • Oil for frying
  1. Combine mashed potatoes, corn, coriander, cheese and egg together in a large mixing bowl. Mix in just enough flour until you can form a patty without the mixture falling apart. Season with salt and black pepper.
  2. Heat about 1-inch of oil in a frying pan over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening the fritters slightly with the back of a spoon. Fry the fritters until golden-brown on both sides, about 2 to 3 minutes per side.
  3. Remove and drain on paper towels and serve hot. If not, keep the fritters warm in a 100 degrees Celsius oven.
Naggy Notes
- To freeze the fritters, place the fritters on a tray in a single layer and freeze for 1 hour. Transfer the fritters into an air-tight bag and keep frozen. To reheat the fritters, wrap the fritters in an aluminium foil and heat up for 15 to 20 minutes in a 175 degrees Celsius oven.
- Adapted from Carrie's Experimental Kitchen
Recipe by Foodie Baker at https://www.foodiebaker.com/potato-and-corn-fritters/