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Potato and Sweet Corn Fritters

Potato and Sweet Corn Fritters (Vegan + Gluten-Free Option)

4.91 from 10 votes
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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Finger Food, Main Course, Side Dish, Snack
Cuisine American
Servings 14 fritters
Calories 75 kcal

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 avoid 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.

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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