Dr Mobeus
Sweetcorn and Potato Fritters
Fritters are the great equaliser of budget cooking. Grate a potato, tip in a tin of sweetcorn, bind it with egg and you have something crispy, golden and genuinely delicious for 50p a portion. These are the kind of thing that work for breakfast, lunch or dinner.
The secret is getting the potato as dry as possible before mixing. Wet potato means soggy fritters. Squeeze it in a tea towel and the rest is easy. The sweetcorn adds sweetness and pops of texture that make these more interesting than plain potato patties.
Sweetcorn and Potato Fritters
Ingredients
Method
- Grate the potatoes and squeeze out as much water as possible using a clean tea towel or kitchen paper.
- In a large bowl, combine the grated potato, sweetcorn, eggs, flour, chopped onion, paprika, salt and pepper.
- Mix well until everything is coated and the mixture holds together.
- Heat the oil in a frying pan over medium heat.
- Drop tablespoonfuls of the mixture into the pan and flatten gently with a spatula.
- Fry for 3 to 4 minutes on each side until golden brown and crispy.
- Drain on kitchen paper and serve hot.
Tips and Variations
Do not overcrowd the pan – fry in batches of 3 or 4. Press the mixture flat when it hits the pan so the edges go crispy. Serve with a dollop of ketchup, yogurt or sour cream. These freeze well – cool them flat on a tray, bag them up and reheat in the oven or air fryer.
