Description
Golden, crispy fritters made with grated potatoes, sweet corn, onion, and simple seasonings. They are tender inside, crisp at the edges, and perfect as a snack, side, or light meal.
Ingredients
Scale
- 2 medium potatoes, about 450 grams, peeled and grated
- 1 cup sweet corn, about 165 grams, fresh, canned and drained, or frozen and thawed
- 1 small onion, about 70 grams, finely chopped
- 2 large eggs
- 1/2 cup all purpose flour, about 60 grams
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped parsley
- 3 tablespoons vegetable oil, for frying
Instructions
- Grate the potatoes, then squeeze them very well in a clean kitchen towel or cheesecloth to remove as much moisture as possible.
- In a large mixing bowl, combine the grated potatoes, sweet corn, chopped onion, eggs, all purpose flour, baking powder, salt, black pepper, garlic powder, and parsley. Stir until evenly mixed.
- Heat a large nonstick skillet over medium heat and add 1 to 2 tablespoons of vegetable oil.
- Scoop about 2 tablespoons of the mixture per fritter into the skillet and flatten each one lightly with the back of a spoon or spatula.
- Cook for 3 to 4 minutes on the first side until golden brown and crisp. Flip carefully and cook for another 3 to 4 minutes until the second side is golden and the centers are cooked through.
- Transfer the cooked fritters to a plate lined with paper towel or to a wire rack. Add more oil between batches as needed and continue until all the mixture is used.
- Serve warm with sour cream, plain yogurt, yogurt sauce, or a squeeze of lemon if desired.
Notes
- Squeeze the grated potatoes very well for the crispiest texture.
- Do not overcrowd the pan, or the fritters may steam instead of brown.
- Keep the heat at medium so the inside cooks through before the outside gets too dark.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven until crisp again.