Name: Crispy Cheddar Corn Potato Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups mashed potatoes (about 2 medium russet potatoes); 1 cup corn kernels (fresh, frozen, or canned); 1 cup shredded cheddar cheese; 1 large egg; Salt and freshly ground black pepper, to taste; 1/2 cup all-purpose flour (plus extra for dusting); Oil for frying (vegetable, canola, or sunflower); Optional: 2 tbsp chopped green onions or chives; Optional: 1/4 cup finely chopped red bell pepper; Optional: 1 small minced jalapeño; Optional: 1/4 tsp smoked paprika or cayenne; Optional: 2 tbsp sour cream or Greek yogurt; Optional: Fresh herbs for garnish

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Last updated on January 22, 2026

Do you ever get that late-afternoon craving for something crunchy, cheesy, and a little nostalgic—like a hug on a plate? I sure do, and these Crispy Cheddar Corn Potato Fritters are my go-to for those moments. If you’ve ever been intimidated by frying at home, I get it; I used to worry about oil, splatters, and uneven cooking too. The good news is this recipe is forgiving and perfect for beginners—think simple ingredients and easy steps. If you like easy sides with lots of comfort, you might also enjoy the way flavors come together in a sheet-pan lemon herb chicken thighs with crispy potatoes dish I return to in busy weeks.

A Quick Look at This Crispy Cheddar Corn Potato Fritters Recipe

These Crispy Cheddar Corn Potato Fritters are built around two star ingredients: mashed potatoes and sweet corn, with sharp cheddar folded in for richness. They’re a comforting, quick-to-make snack or side that stretches simple pantry staples into something special. This recipe is great for home cooks and absolute beginners because the batter is forgiving and the frying time is short. Keep reading for tips on texture, variations, and how to make them perfectly crispy every time—you’ll be surprised how easy it is to get restaurant-style crunch at home.

Ingredients You’ll Need for Crispy Cheddar Corn Potato Fritters

Essentials

2 cups mashed potatoes (about 2 medium russet potatoes mashed, or use leftover mashed potatoes)
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
1 large egg (helps bind the mixture)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour (plus extra for dusting patties)
Oil for frying (neutral oil such as vegetable, canola, or sunflower oil)

Optional add-ons

2 tablespoons chopped green onions or chives for freshness
1/4 cup finely chopped red bell pepper for color and crunch
1 small minced jalapeño for a little heat
1/4 teaspoon smoked paprika or a pinch of cayenne for warmth
2 tablespoons sour cream or Greek yogurt folded into the batter for extra creaminess
A handful of chopped fresh herbs (parsley, cilantro, or dill) for brightness

Substitutions and shortcuts

Mashed potatoes: Use leftover mashed potatoes or a store-bought mashed potato pouch in a pinch. Leftovers often have just the right texture.
Corn: Frozen corn kernels thaw quickly under warm water; drain well. Canned corn works fine—just pat dry to avoid extra moisture.
Cheese: Swap cheddar for Monterey Jack, Colby, or a melty cheese blend. For a stronger flavor, try smoked cheddar.
Flour: For gluten-free fritters, use a 1:1 gluten-free flour blend or chickpea flour (note: chickpea flour will change the flavor slightly).
Egg: For an egg-free version, try a flax "egg" (1 tablespoon ground flax + 3 tablespoons water, let gel for a few minutes) but expect a softer fritter.
Shortcut: If you’re short on time, shape smaller fritters—they cook faster and are great for nibbling.

How to Make Crispy Cheddar Corn Potato Fritters Step-by-Step

I’ll walk you through every step like we’re cooking side-by-side. These details will help ensure your fritters come out crisp on the outside, soft inside, and full of cheesy, sweet-corn goodness.

Prep your ingredients
- If using fresh potatoes, peel, cube, and boil until very tender, then drain and mash until smooth. Let them cool a bit; warm mashed potatoes work, but very hot potatoes can make the mixture too loose.
- If using frozen corn, thaw and drain thoroughly. If canned, drain and pat dry with paper towels.
- Shred the cheddar if not using pre-shredded. Freshly shredded melts better and avoids the anti-caking agents in bagged cheese.
Make the batter
- In a large mixing bowl, add 2 cups mashed potatoes. Break them up with a fork so they’re soft and workable.
- Stir in 1 cup corn kernels and 1 cup shredded cheddar cheese.
- Add 1 beaten egg, 1/2 cup flour, and a generous pinch of salt and pepper. If you’re adding green onions, herbs, or spices, fold them in now.
- Mix until everything is evenly distributed. The mixture should stick together when pressed—if it’s too wet, add another tablespoon or two of flour; if too dry, a spoonful of milk or an extra egg yolk will help.
Shape the fritters
- Lightly flour a work surface or a plate. Scoop about 2 tablespoons of mixture for small fritters, or 1/4 to 1/3 cup for larger patties.
- Use your hands or a standard cookie scoop to portion the batter, then gently form into a round patty about 3/4-inch thick. Press edges lightly so they hold together.
- Lightly dust each patty with flour—this helps form a crispy outer crust when fried.
Heat the oil
- Use a heavy skillet (cast iron is ideal) and add enough oil to cover the bottom by about 1/8 to 1/4 inch—enough for shallow frying.
- Heat the oil over medium heat. You’re aiming for a steady sizzle when the batter hits the oil. If you have a thermometer, target around 350–375°F (175–190°C). If you don’t have a thermometer, test with a small pinch of batter—if it sizzles and bubbles steadily, the oil is ready.
Fry the fritters
- Carefully add the patties to the skillet, leaving space between them. Do not overcrowd the pan—work in batches if needed.
- Fry for about 2–3 minutes per side, or until the outside is deep golden brown and crispy.
- Use a spatula to flip gently; the fritters will hold together once the crust forms. If they seem fragile, give them a little more time before flipping.
Drain and keep warm
- Transfer cooked fritters to a wire rack set over a baking sheet or to a plate lined with paper towels to drain off excess oil.
- If making multiple batches, keep the finished fritters warm in a 200°F (95°C) oven on a rack so they stay crisp.
Serve immediately
- Crispy Cheddar Corn Potato Fritters are best served hot, with a sprinkle of extra cheese or chopped herbs on top and your favorite dip alongside.

Tips while cooking

Adjust heat as you fry: if the fritters brown too quickly, lower the heat so the center cooks through without burning the exterior.
If the batter is sticking to your hands, wet your hands slightly or use a scoop to form patties.
For an even crispier crust, after shaping and dusting with flour, dip each patty lightly in a little extra beaten egg and then in breadcrumbs before frying.

Common Mistakes to Avoid

Even seasoned home cooks can fall into a few predictable traps with fritters. Here’s a quick primer to help you avoid them.

Mistake 1: Batter that’s too wet

A soupy mixture won’t hold its shape and will fall apart in the oil. If your mashed potatoes have a lot of added milk or butter, add flour gradually and test by forming a small patty. The dough should be tacky but firm. Leftover mashed potatoes often have the perfect texture.

Mistake 2: Oil that’s the wrong temperature

Too hot and the fritters brown on the outside while staying raw inside; too cool and they’ll absorb oil and become greasy. Keep the oil at a steady medium heat and test with a small pinch of batter—steady sizzling and bubbling is the sign of the right temperature.

Mistake 3: Overcrowding the pan

Putting too many patties in at once drops the oil temperature and leads to uneven cooking. Fry in batches with room between each patty, and keep finished fritters warm in a low oven.

Serving Suggestions for Crispy Cheddar Corn Potato Fritters

These fritters are versatile—great as an appetizer, side, or even a main for a light meal. They pair well with fresh, tangy flavors to cut through the richness.

Dips & Sauces

I love serving them with a cool dip to balance the warm, cheesy center. Try sour cream mixed with lime zest and chopped chives, a smoky chipotle mayo, or a simple herbed yogurt dip. A lemony aioli is another favorite.

Pairings & sides

Green salads with a bright vinaigrette, roasted vegetables, or a bowl of tomato soup make excellent companions. For something richer, consider roasted chicken or grilled mushrooms. If you want to try another potato-centric side, I sometimes round out the table with creamy brie cranberry smashed potatoes for holidays or special dinners.

Make it a meal

Stack two fritters, top with a fried egg and a spoonful of avocado for a cozy brunch. For a heartier dinner, serve alongside a pan-seared fish or a simple herb-roasted chicken breast. They’re also lovely inside a sandwich with arugula and a smear of garlic mayo.

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Conclusion

I hope you feel confident enough to try these Crispy Cheddar Corn Potato Fritters—the process is simpler than it looks, and the results are reliably cozy and satisfying. They’re easy to customize (spice them up, add herbs, or swap cheeses) so you can make them your own for weeknight dinners or weekend treats. If you’d like another idea for mashed-potato fritters with corn and cheddar done differently, I like the tested riff on the idea in the Corn & Cheddar Mashed Potato Fritters recipe for inspiration and technique notes. Give the fritters a try, and if you do, tell me how you season them—I love hearing tweaks and happy accidents.

FAQs About Crispy Cheddar Corn Potato Fritters

Q1: Can I use leftover mashed potatoes to make Crispy Cheddar Corn Potato Fritters?
A1: Yes—leftover mashed potatoes are perfect for Crispy Cheddar Corn Potato Fritters. They often have less moisture than freshly made mashed potatoes, which helps the batter hold together. Just adjust with a bit more flour if the mixture seems too loose.

Q2: How do I keep Crispy Cheddar Corn Potato Fritters crispy if I’m making them ahead?
A2: To keep Crispy Cheddar Corn Potato Fritters crispy, arrange them on a wire rack on a baking sheet and keep them in a 200°F (95°C) oven while you finish frying the rest. For longer holding, cool completely and re-crisp in a 400°F (200°C) oven for 5–8 minutes before serving.

Q3: Can I bake Crispy Cheddar Corn Potato Fritters instead of frying them?
A3: You can bake Crispy Cheddar Corn Potato Fritters for a lighter version. Brush both sides with oil and bake on a parchment-lined sheet at 425°F (220°C) for about 12–15 minutes, flipping halfway, until golden and crisp. They won’t be quite as deep-fried crispy, but this method works well and is less hands-on.

Q4: Are Crispy Cheddar Corn Potato Fritters freezer-friendly?
A4: Yes, you can freeze the uncooked patties laid flat on a baking sheet until firm, then transfer to a freezer bag. Fry from frozen, adding a minute or two per side until golden and cooked through. You can also freeze fully cooked fritters and reheat them in a hot oven to restore crispness.

Q5: What can I serve with Crispy Cheddar Corn Potato Fritters for a kid-friendly meal?
A5: For a kid-friendly meal, serve Crispy Cheddar Corn Potato Fritters with ketchup, mild ranch, or yogurt dip, along with steamed carrots, peas, or apple slices. Make mini fritters for little hands and pair with a small side of fruit to round out the plate.

Crispy Cheddar Corn Potato Fritters

A Quick Look at This Crispy Cheddar Corn Potato Fritters Recipe