Carrie’s Experimental Kitchen

Corn & Cheddar Mashed Potato Fritters

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Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.  Corn & Cheddar Mashed Potato Fritters | Carrie's Experimental Kitchen #corn

Sometimes the family just wants what we like to call a “stick to your ribs” meal. No experiments. No crazy vegetables or sides. Just some good old fashioned roasted roast beef or chicken with mashed potatoes and corn. But in my house, I always tend to make too much food because I’m afraid of running out so I always have leftover corn and potatoes. I decided to turn them into these Corn & Cheddar Mashed Potato Fritters to serve with another meal and I had a hit on my hands.

Corn Cheddar Mashed Potato Fritters

This recipe is so simple to make and you can substitute your favorite cheese, but I chose to use shredded Cheddar. The entire process takes about 15-20 minutes and you have a tasty new side dish to serve with another meal.

  1. Take your day old, leftover mashed potatoes and corn and add them to a bowl.
  2. Add chopped scallions, cheese, egg, flour, and baking powder.  Mix well.
  3. Heat oil over medium high heat; then drop in spoonfuls of the potato mixture and brown for 2-3 minutes per side.
The entire process takes about 15-20 minutes and you have a tasty new side dish to serve with another meal. We’ve made this recipe Corn & Cheddar Mashed Potato Fritters over and over again in the years since I first posted this recipe and now my kids even tell me to make extra potatoes and corn on purpose so I can make them again.  ~Enjoy!
5.0 from 1 reviews
Corn & Cheddar Mashed Potato Fritters
Prep time
Cook time
Total time
Recipe type: Sides
Serves: Makes 6
  • 1c. Day Old Mashed Potatoes
  • 1c. Corn (defrosted frozen corn or precooked corn on the cob)
  • ¼c. Scallions, chopped
  • ⅓c. Low Fat Shredded Cheddar Cheese
  • 1 Large Egg, beaten
  • ½ c. All-Purpose Flour
  • 1 tsp. Baking Powder
  • ¼ c. Canola Oil, for frying
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  1. Heat oil in a non-stick frying pan over medium-high heat until it is hot.
  2. Combine all remaining ingredients in a bowl and mix well.
  3. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
  4. Cook 2-3 minutes per side, allowing them to turn golden brown.
  5. Remove and drain on paper towels or brown bags to remove excess oil.

Try some of these other corn fritter recipes:

Jalepeno Popper Corn Fritters from Closet Cooking

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing from Half Baked Harvest

Grilled Corn Fritters from Table for Two Blog


  1. Deliciously Delilah
    January 19, 2012 at 1:34 pm - Reply

    Sounds delicious. A potato cake and a corn fritter all in one!

  2. Corey @ Family Fresh Meals
    January 19, 2012 at 2:00 pm - Reply

    Super yum! I will be making these this weekend 🙂 mmmmmmm

  3. Teena Mary
    January 19, 2012 at 9:49 pm - Reply

    This recipe looks so scrumptious Carrie! I loved the ingredients! Hoping to see your sweet & romantic recipes for my ”Valentine’s Day Event” 🙂

  4. Melissa Placzek
    January 19, 2012 at 11:46 pm - Reply

    yum yum yum!

  5. Carrie's Experimental Kitchen
    January 19, 2012 at 6:58 pm - Reply

    Thank you Delilah and Corey!

  6. Carrie's Experimental Kitchen
    January 19, 2012 at 10:24 pm - Reply

    Thanks Teena Mary, I’ll have to stop by to check that out! 🙂

  7. The Foodie Physician
    January 20, 2012 at 5:46 am - Reply

    This comment has been removed by the author.

  8. Sonali- The Foodie Physician
    January 20, 2012 at 5:49 am - Reply

    These look and sound fantastic! Yum!

  9. Joan@chocolateandmore
    January 21, 2012 at 1:22 am - Reply

    Carrie, these look wonderful, will definitely be trying this soon. Pinned it!

  10. Tabitha (a.k.a. Penny)
    January 22, 2012 at 3:23 am - Reply

    Carrie, you have my stomach growling. These look so good. Comfort! Thanks for being so faithful to link up at Weekend Potluck. I’m pinning these.

  11. Carrie's Experimental Kitchen
    January 22, 2012 at 2:05 pm - Reply

    Thank you Melissa, Sonali, Joan and Tabitha! I still have to figure Pinterest out, just need about a 6 hour block of time to set it all up! lol

  12. Potato Recipes Blog
    September 26, 2014 at 7:43 am - Reply

    Hi Carrie,

    Your delicious recipe has been nominated as one of the “Top 100 Best Potato Fritters Recipes on the Internet”. You can view it and vote for it here: (position #23).

  13. Potato and Corn Fritters
    October 6, 2014 at 7:50 pm - Reply

    […] and Corn Fritters (makes 12 to 15 fritters) adapted from Carrie’s Experimental Kitchen 1 cup mashed potatoes (I used 1 large potato + 1/4 carrot) 1/2 cup corn 1/4 cup coriander, […]

  14. 45 Recipes For the Potato Lover in You! - Survival Mom
    December 11, 2014 at 12:15 pm - Reply

    Trackback: 45 Recipes For the Potato Lover in You! – Survival Mom

  15. Kristine | Kristine's Kitchen
    July 25, 2015 at 11:27 pm - Reply

    What a great way to use up leftover mashed potatoes! I love the corn and scallions in these!

  16. plasterer bristol
    August 3, 2015 at 3:16 am - Reply

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


  17. cara buat donat kentang
    August 24, 2015 at 10:26 pm - Reply

    in Indonesia, this food called bakwan

  18. Jennifer Boehme
    December 1, 2015 at 5:09 am - Reply

    My grandma taught us how to make potato pancakes many years ago, never thought to do this with them. I have to try this one day as a side.

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    January 19, 2016 at 11:00 am - Reply

    […] Corn & Cheddar Mashed Potato Fritters – here it is […]

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    April 18, 2016 at 11:18 am - Reply

    […] Corn & Cheddar Mashed Potato Fritters by Carrie’s Experimental Kitchen […]

  21. Lori
    May 26, 2016 at 2:06 pm - Reply

    I made these about a week ago with what I had on hand (taco shredded cheese, canned corn, no onions, & leftover instant butter & herb mashed potatoes). They were AWESOME! Super easy, smooth & creamy, & crispy. Toddler loved them…until she got a bite of corn. Oh well, can’t please everyone! Going to try a no corn version for the husband & tot soon. My mom made something similar many, many years ago (minus the corn), but as a kid I didn’t like it. Whether it was my immature taste buds or mom’s lumpy potatoes, I’m not sure. But Loved this version. (I think the leftover instant flavored potatoes worked great to make it smooth & tasty. Perhaps I’ll add a bit of left over crumbled bacon to the husband’s no corn version. Thanks for sharing!!! I never knew what do do with the leftover potatoes…now I purposefully eat a smaller portion with dinner (and who needs all those carbs in one meal anyway! hehe).

    • Carrie's Experimental Kitchen
      Carrie's Experimental Kitchen
      May 27, 2016 at 6:52 am - Reply

      I bet these tasted great with those additional flavors from the potatoes and little spice from the cheese. Kids are funny that way. I remember my youngest daughter LOVED sweet potatoes, now she won’t even touch them. Now they want me to make extra potatoes just so I can make these again, my kids love them. I think bacon would make these even better too. Thanks for stopping by and I’m so glad you liked them! 🙂

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