Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
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.
In my house, I always tend to make too much food because I'm afraid of running out; which is why 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 they were a HUGE hit!
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.
How do you make Corn & Cheddar Mashed Potato Fritters?
Start by taking your day old, leftover mashed potatoes and corn and add them to a bowl. Next, add chopped scallions, cheese, egg, flour, and baking powder. Mix well.
Heat oil over medium high heat; then drop in spoonfuls of the potato mixture and brown for 2-3 minutes per side.
We've made this recipe Corn & Cheddar Mashed Potato Fritters over and over again. In the years since I first posted this recipe, it's also become one of the most popular recipes here at Carrie's Experimental Kitchen. ~Enjoy!
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Corn and Cheddar Mashed Potato Fritters
Ingredients
- 1 cup day old mashed potatoes
- 1 cup cooked corn kernels (defrosted frozen corn or canned corn is also fine)
- ¼ cup chopped scallions
- ⅓ cup shredded cheddar cheese
- 1 large egg, beaten
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ cup canola oil for frying
Instructions
- Heat oil in a non-stick frying pan over medium-high heat until it is hot.
- Combine all remaining ingredients in a bowl and mix well. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
- Cook 2-3 minutes per side, allowing them to turn golden brown. Remove and drain on paper towels or brown bags to remove excess oil.
More Fritter Recipes
- Loaded Mashed Potato Fritters
- Eggplant Fritters
- Black Bean Zucchini Fritters
- Jalepeno Popper Corn Fritters
- Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing
- Grilled Corn Fritters
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Mark says
Thanks for the recipe, we loved it! Have you (or anyone) tried baking these in muffin tins (regular or mini size)? Would love a non-fried option!
Carrie's Experimental Kitchen says
Unfortunately, I haven't tried any other way to cook these.I'm glad you liked them!
Maryann Robinson says
These were very good. I added some chives and took them to the next level. Thank you for the recipe. 😋
Carrie's Experimental Kitchen says
You're welcome I'm glad you enjoyed the recipe and I bet the chives really added a nice flavor!
Stephanje says
Do you know if these would freeze well?
Carrie's Experimental Kitchen says
I don't think they would freeze well since they're fried; they may fall apart when reheating.
Shelly says
Hi. I was wondering if you ever tried to make these in advance. How would I do that. Need them for a party of 30 people
Thank you
Shelly
Carrie's Experimental Kitchen says
Unfortunately, since they're fried I don't think you can make them ahead of time as they would lose their "crispness" once refrigerated and reheated. My only suggestion would be to mix together ahead of time and form them; then fry when you're ready to eat.
Roxanne Justiz says
What an awesome idea! Corn and cheddar mashed potato fritters, yummy. I can't wait to try these. The reviews are fantastic. They seem to be a hit. It's great to switch up food but not easy to come up with innovative ideas. That's where your awesome recipes come in. Thank you for caring by sharing. Shalom