Name: Crispy Cheddar Corn Potato Fritters Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups shredded potatoes (peeled and squeezed dry); 1 cup corn kernels (fresh, canned, or frozen and thawed); 3/4 cup shredded sharp cheddar cheese; 1/4 cup finely chopped green onions; 1/4 cup all-purpose flour; 2 large eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; vegetable oil for frying

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If you’re craving a snack that checks all the boxes—golden brown crunch, melty cheese, bursts of sweet corn, and the irresistible flavor of potatoes—look no further than Crispy Cheddar Corn Potato Fritters. These little wonders pack a medley of textures and flavors into every bite, with cheddar’s tangy richness, pops of corn, and a subtle smokiness from paprika. They’re perfect as a snack, appetizer, or even the star of your next brunch spread. Trust me, once you try your first batch, you’ll be looking for excuses to make them again and again!

Ingredients You’ll Need

Crispy Cheddar Corn Potato Fritters Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crispy Cheddar Corn Potato Fritters is how each simple ingredient works together to bring maximum flavor and crunch. From fresh potatoes for structure to cheddar for gooey deliciousness, every component plays an essential role.

Shredded Potatoes: The starchy foundation—make sure to squeeze them dry for extra crispiness!
Corn Kernels: Sweet bursts of flavor; use fresh, canned, or thawed frozen for ease.
Sharp Cheddar Cheese: Gives that unmistakable cheesy bite and perfect meltiness.
Green Onions: Adds fresh, tangy flavor and a pop of color.
All-Purpose Flour: Helps the mixture hold its shape for perfect fritters.
Large Eggs: The binding agent that brings everything together.
Garlic Powder: Subtle savory depth in every mouthful.
Smoked Paprika: Provides a gentle smokiness that plays so well with the cheese.
Salt: Just the right amount to season the whole batch.
Black Pepper: A hint of heat to balance the sweetness of the corn and the richness of the cheddar.
Vegetable Oil for Frying: Ensures the fritters crisp to perfection on the stovetop.

How to Make Crispy Cheddar Corn Potato Fritters

Step 1: Squeeze and Prep the Potatoes

To achieve those legendary crispy edges on Crispy Cheddar Corn Potato Fritters, it’s crucial to remove as much moisture as possible from your shredded potatoes. Grab a clean kitchen towel or a few layers of paper towels, bundle the potatoes inside, and twist firmly over the sink until almost dry. This simple step makes all the difference in preventing soggy fritters.

Step 2: Mix Up the Batter

In a large bowl, combine your squeezed, shredded potatoes, corn, cheddar cheese, finely chopped green onions, flour, eggs, garlic powder, smoked paprika, salt, and black pepper. Use a sturdy spoon (or your hands!) to mix until the batter is evenly combined and starts to stick together. You want everything nicely distributed, so every fritter is loaded with flavor.

Step 3: Heat the Skillet

Pour a generous amount of vegetable oil into a large skillet and place over medium heat. Give it a few minutes to warm up—you want the oil hot enough that it sizzles gently when you drop in the batter, but not so hot that it smokes. This sets up the fritters for that craveable outer crunch.

Step 4: Form and Fry the Fritters

Scoop out about 1/4 cup of the fritter mixture for each portion. Drop it gently into the hot skillet, then flatten each mound slightly with a spatula to create an even surface. Let the fritters cook for 3 to 4 minutes per side, flipping once, until they’re deeply golden and irresistibly crispy. Resist the urge to press down while frying—this keeps the centers tender and cheesy.

Step 5: Drain and Repeat

Once a batch is perfectly golden, transfer the finished fritters to a plate lined with paper towels to soak up any excess oil. Continue frying in batches, adding a splash more oil as needed, until you’ve used up all your mixture and your kitchen smells utterly amazing.

How to Serve Crispy Cheddar Corn Potato Fritters

Garnishes

A dollop of cool sour cream or creamy Greek yogurt is the classic topper for Crispy Cheddar Corn Potato Fritters, adding tang and balancing the richness. You can also scatter extra chopped green onions, a sprinkle of fresh parsley, or even a few thin jalapeño slices over the top for a fresh bite and a burst of color.

Side Dishes

These fritters make the perfect partner for a simple green salad with a zesty vinaigrette, roasted vegetables, or a bowl of homemade soup. Crispy Cheddar Corn Potato Fritters also shine as part of a casual brunch spread, nestled next to scrambled eggs, bacon, or fruit salad.

Creative Ways to Present

Thinking beyond the plate? Try stacking Crispy Cheddar Corn Potato Fritters sliders with avocado and tomato, or cut them into smaller rounds for crowd-pleasing party bites. Skewer mini fritters with cocktail picks and serve as finger food at your next get-together—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you have any fritters left (lucky you!), simply let them cool, then store in an airtight container in the refrigerator for up to three days. The fritters will keep their texture best if stacked with a piece of parchment or wax paper between each to prevent sticking.

Freezing

For longer storage, Crispy Cheddar Corn Potato Fritters freeze beautifully. First, let them cool completely, then arrange in a single layer on a baking sheet to freeze solid. Once frozen, transfer to a zip-top freezer bag or airtight container for up to two months. Grab one or several anytime you want a quick, cheesy snack!

Reheating

The key to reviving that crispy exterior is reheating the fritters in a 375°F oven or toaster oven for about 8 to 10 minutes, flipping halfway through. You can also reheat them in a skillet with a tiny bit of oil. Avoid microwaving for too long, as it can make them soggy—the oven method is magic for bringing them back to life.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes swap in nicely for a slightly sweeter, earthier fritter. Just be sure to squeeze them dry, too, as they also contain plenty of moisture.

What’s the best way to shred the potatoes?

A box grater works perfectly for a classic texture, but if you have a food processor with a shredding disc, it makes the job even easier and faster—great for big batches of Crispy Cheddar Corn Potato Fritters.

Can I make these gluten-free?

Yes, just swap the all-purpose flour for a gluten-free blend or even chickpea flour for a slightly nutty twist. The rest of the ingredients in Crispy Cheddar Corn Potato Fritters are already gluten-free!

Any tips for extra-crispy fritters?

Draining as much potato moisture as possible is crucial, and don’t overcrowd the pan—fry in batches so the oil stays hot and the fritters crisp up beautifully. Also, let them sit on paper towels after frying to remove any excess oil.

How do I add a spicy kick?

Stir chopped fresh jalapeños or a pinch of cayenne into the batter for a gentle heat. You can also swap in pepper jack cheese for another layer of spice in your Crispy Cheddar Corn Potato Fritters.

Final Thoughts

There’s just something magical about pulling a batch of Crispy Cheddar Corn Potato Fritters from the skillet—the sizzle, the aroma, that all-important first crunch. Give them a try and watch them disappear! They’re sure to become a household favorite, whether you’re making them as a quick snack or the centerpiece of your next brunch.

Crispy Cheddar Corn Potato Fritters Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 35 minutes
Yield: 10–12 fritters 1x
Diet: Vegetarian

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Description

These Crispy Cheddar Corn Potato Fritters are a delightful combination of shredded potatoes, sweet corn, sharp cheddar cheese, and flavorful spices, all fried to a golden crisp. Perfect as an appetizer or side dish, these fritters are sure to be a hit at any gathering.

Ingredients

Scale

For the Fritters:

2 cups shredded potatoes (peeled and squeezed dry)
1 cup corn kernels (fresh, canned, or frozen and thawed)
3/4 cup shredded sharp cheddar cheese
1/4 cup finely chopped green onions
1/4 cup all-purpose flour
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
vegetable oil for frying

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Instructions

Mix the Ingredients: In a large mixing bowl, combine shredded potatoes, corn, cheddar cheese, green onions, flour, eggs, garlic powder, paprika, salt, and pepper until fully combined.
Fry the Fritters: Heat oil in a skillet, scoop 1/4 cup of the mixture for each fritter, flatten in the skillet, cook for 3–4 minutes per side until golden brown and crispy.
Drain and Serve: Transfer fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture, adding more oil as needed. Serve hot with desired dipping sauce.