These Potato and Sweet Corn Fritters paired with a ketchup-mayo dipping sauce is so good for snacking! These can also be baked or air-fried.
These are great finger food you can prepare for a family lunch or potluck. The mashed potato adds a rich velvety bite to these fritters and also acts as a binder to hold everything together. The vegan cheese adds a layer of delicious cheesiness and saltiness to these fritters.
INGREDIENTS YOU’LL NEED FOR THESE POTATO & SWEET CORN FRITTERS
Fritters
- 10.5 oz yukon gold potatoes or other starchy potatoes , boiled (4 small or 1 large)
- 1 can sweet corn kernels (250 g drained weight)
- 1/2 medium carrot grated
- Bunch cilantro or chives chopped
- 1 medium onion diced
- 1/2 cup vegan cheese shreds (I used Daiya mozzarrella shreds)
- 1/2 cup all purpose flour or other flour of choice (see notes)
- 1 chili or jalapeño sliced (optional for heat)
- 2 cloves garlic minced
- 1/4-1/2 tsp salt adjust to taste
- Ground pepper
The full recipe is in the card below!
WHAT CAN I USE INSTEAD OF ALL PURPOSE FLOUR?
The flour here acts mainly as a binder so you’re free to use other flour of choice, such as chickpea flour, whole wheat flour, rice flour, etc.
HOW TO MAKE THESE FRITTERS
- You can opt to peel the potatoes or keep the skin on. Boil the potatoes in a pot wit water and some salt until completely cooked through. Allow to cook for a few minutes then mash with a fork or a masher.
- In a large bowl, mix with the potatoes the corn, carrot, cilantro/chives, onion, vegan cheese shreds, flour, jalapeño, garlic, salt, and pepper. Mix until well combined.
- To test if the mixture holds up well, get a scoop and roll in into a bowl with your palms. If the mixture crumbles, you can add 1-2 tbsp more flour to aboard any excess moisture and for the mixture to hold up better.
- Form the mixture into small patties or any other shape of your choice. I simply shaped mine into balls 
before pressing them onto my palms to form small patties. You can wet your hands with some water so the mixture doesn’t stick as much.
COOKING THE FRITTERS
See the recipe card below for baking and air-frying options.
- For deep frying, heat a large frying pan or pot over medium high heat. Add in some cooking oil (I used vegetable oil). Allow to heat up until you start to see small bubbles.You can check the heat of the oil by adding a small piece of the patty. It should immediately sizzle in the oil.
- Once the oil is hot, carefully add in the patties one by one. Make sure they do not stick to one another. You may need to cook this in 2-3 batches depending on the size of your pot/pan.
- Leave the fritters to cook for 5-6 minutes or until golden brown and crisp throughout. Remove the fritters from the oil and transfer one a cooling rack or strainer to drain any excess oil. Don’t cover the fritters so they don’t get soggy.
AIR-FRIED VS. DEEP FRIED
I personally prefer the deep fried ones (the fritter above) since they’re more evenly crisp and golden brown throughout compared to the air-fried ones (fritter below). It’s a personal preference but air-frying is a great way to cook these with minimal clean-up and less-oil. I’d probably opt for air-frying on those busier days.
FOR THE DIPPING SAUCE
I used equal parts of tomato/banana ketchup and vegan mayo. You can use other dipping sauce of choice for these fritters.
This ketchup-mayo combo is a dipping sauce I grew up with and usually had it with Filipino cheese sticks.
SERVE AND ENJOY YOUR FRITTERS!
OTHER VEGAN RECIPES YOU MIGHT LOVE:
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Scalloped Potatoes in Creamy Lemon Dill Sauce
- Chinese-Style Bolognese
Potato and Sweet Corn Fritters (Vegan + Gluten-Free Option)
These Potato and Sweet Corn Fritters paired with a ketchup-mayo dipping sauce is so good for snacking! These are great finger food you can prepare for a family lunch or potluck. The mashed potato adds a rich velvety bite to these fritters and also acts as a binder to hold everything together. The vegan cheese adds a layer of delicious cheesiness and saltiness to these fritters.
Ingredients
Fritters
- 10.5 oz yukon gold potatoes or other starchy potatoes , boiled (4 small or 1 large)
- 1 can sweet corn kernels (15oz/425g can, 8.8oz/250 g drained weight)
- 1/2 medium carrot grated
- Bunch cilantro or chives chopped
- 1 medium onion diced
- 1/2 cup vegan cheese shreds (I used Daiya mozzarrella shreds)
- 1/2 cup all purpose flour or other flour of choice (see notes)
- 1 chili or jalapeño sliced (optional for heat)
- 2 cloves garlic minced
- 1/4-1/2 tsp salt adjust to taste
- Ground pepper
Dipping Sauce
- Equal parts of tomato/banana ketchup and vegan mayo
- Other dipping sauce of choice
For Cooking
- Neutral oil for cooking
Instructions
FRITTERS
- You can opt to peel the potatoes or keep the skin on. Boil the potatoes in a pot wit water and some salt until completely cooked through. Allow to cook for a few minutes then mash with a fork or a masher.
- In a large bowl, mix with the potatoes the corn, carrot, cilantro/chives, onion, vegan cheese shreds, flour, jalapeño, garlic, salt, and pepper. Mix until well combined.
- To test if the mixture holds up well, get a scoop and roll in into a bowl with your palms. If the mixture crumbles, you can add 1-2 tbsp more flour to aboard any excess moisture and for the mixture to hold up better.
- Form the mixture into small patties or any other shape of your choice. I simply shaped mine into balls 
before pressing them onto my palms to form small patties. You can wet your hands with some water so the mixture doesn’t stick as much.
DIPPING SAUCE
- For the dipping sauce, I simply mixed together ketchup and mayo and adjusted to my taste. This ketchup-mayo combo is a dipping sauce I grew up with and usually had it with Filipino cheese sticks.
COOKING THE FRITTERS
- See notes below for baking and air-frying options.
- For deep frying, heat a large frying pan or pot over medium high heat. Add in some cooking oil (I used vegetable oil). Allow to heat up until you start to see small bubbles. You can check the heat of the oil by adding a small piece of the patty. It should immediately sizzle in the oil.
Once the oil is hot, carefully add in the patties one by one. Make sure they do not stick to one another. You may need to cook this in 2-3 batches depending on the size of your pot/pan.
- Leave the fritters to cook for 5-6 minutes or until golden brown and crisp throughout. Remove the fritters from the oil and transfer one a cooling rack or strainer to drain any excess oil. Don’t cover the fritters so they don’t get soggy.
- You can also enjoy this with any other dipping sauce of choice. It’s also great as-is!
BAKING OPTION
- Heat an oven to 350F/180F. Line your baking tray with some parchment paper. Place the patties and spray/brush with oil on both sides. Bake for 40 minutes, or until the patties are a crisp golden brown. Flip the patties halfway through cooking.
AIR-FRYING OPTION
- Place the patties on your air fryer basket. Brush or spray with oil on both sides. Air-fry for 25-30 minutes at 200C/395F until lightly brown and crisp. Flip halfway through cooking.
- Notes: Do note that baking/air-frying yield less golden brown fritters compared to those deep-fried. I personally prefer the deep fried ones but air-frying/baking uses less oil and also requires less clean-up!
CAN I FREEZE THESE?
- You can freeze the cooked fritters and reheat them from frozen in an oven/air-frying/pan. I haven’t tried freezing these raw.
WATCH Video
Notes
FLOUR
- You’re free to use other flour of choice such as whole wheat flour, spelt flour, or chickpea flour for a GF option. The flour in this recipe acts as a binder.
NUTRITIONAL INFO
Serving: 1fritter | Calories: 75kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg
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