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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sara says
Love this Corn & Cheddar Mashed Potato Fritters, seems so delicious . Will Love to try this one .Thanks for sharing this one .
Laila says
Hi there, looks great, but there is no amount of mashed potatoes noted in the recipe. I want to make sure I get the quantities correct.
Carrie's Experimental Kitchen says
It says 1 cup of day old mashed potatoes in the recipe card. I hope you enjoy the recipe.
Sandra D says
These were delicious!
Vamika says
Thanks for sharing recipe and instructions about "Corn & Cheddar Mashed Potato Fritters" , will love to try this one. Hope my members will love this one.
Carrie's Experimental Kitchen says
You're welcome, enjoy!
Alishka says
This "Corn & Cheddar Mashed Potato Fritters" is actually so delicious, In India its called "Mongri ke Roti "(local pahadi language). I love this one ,thanks for sharing.
Carrie's Experimental Kitchen says
You're welcome, I'm so glad you like the recipe!
Michelle Hawco says
I found this recipe this morning ( my first time making any type of fritter), ...loved them! They are delicious!
Michelle...thank you 🙂
Carrie's Experimental Kitchen says
I'm so glad you liked the recipe!
Denise says
Thank you!!!!!!!!! Excellent recipe for leftover mashed potatoes. Can also use canned sliced white potatoes which were received in a food box, turned out great. Will use additional shredded cheese next time.
Carrie's Experimental Kitchen says
Great idea! I'm so glad you enjoyed the recipe.
Cheryl says
Wondering if these can be frozen after they have cooled? I made a double recipe and there are only 3 of us!
Carrie's Experimental Kitchen says
Since they are fried, I'm not sure they would hold up that well once defrosted. I'd try one to see. If it works, please let me know. This recipe was a single batch and didn't last long!
M says
Great recipe. I subbed a gluten free mix (Cup for Cup) for the wheat flour and they came out just fine.
Carrie's Experimental Kitchen says
Glad to hear it worked with GF flour too! Thanks for stopping by to let me know.
Susie says
Has anyone tried these in an air fryer?
Melissa says
Do you drain juice from corn?
Carrie's Experimental Kitchen says
If you're using canned corn with juice, then yes drain the water first.
Lisa Schramke says
These were Great but they were dangerous
I used fresh corn and while frying the kernels exploded
Spitting hot oil
Carrie's Experimental Kitchen says
Yes, they would do that which is why I instructed to use "defrosted frozen corn or precooked corn on the cob". I'm sorry they spattered on you, but glad you enjoyed the recipe Lisa!
Jaime A says
I made these with leftover mashed potato from Easter! Added some bacon for a little something extra and we had them for a mid-day weekend snack. Even my picky child who won't eat anything green (like scallions) loved them!
Carrie's Experimental Kitchen says
Oh yeah, bacon would make these even better!! I'm glad your picky eater loved them as much as we do!
Lori says
I made these tonight for dinner with some chicken strips. Absolutely delicious!!!! They were easy to prepare and easy to cook! I cooked mine a few more minutes per side and it made 8 patties. Yum!!!
Carrie's Experimental Kitchen says
Thank you for trying the recipe, I'm so glad you enjoyed them!
Desiree says
Not sure what I did wrong, followed the recipe to a T. My pancakes just totally fell apart, didn't hold together at all and when I went to slip them, it just all turned into chaos. I ended up pretending they were hash browns instead. Wonderful taste, just didn't work as pancakes for some reason. 🙁
Carrie's Experimental Kitchen says
Hi Desiree, I'm so sorry the recipe didn't work for you! I've made this recipe many times and never had a problem. Could you have possibly used baking soda instead of baking powder; which would cause them not to rise/puff up.
Lori says
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 says
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! 🙂