CORN AND CHEDDAR MASHED POTATO FRITTERS
Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
Sometimes the family just wants what we like to call a “stick to your ribs” meal. No experiments.
No crazy vegetables or sides. Just some good old fashioned roasted roast beef or chicken with mashed potatoes and corn.
In my house, I always tend to make too much food because I’m afraid of running out;
which is why I always have leftover corn and potatoes.
I decided to turn them into these Corn & Cheddar Mashed Potato Fritters to serve with another meal and they were a HUGE hit!
This recipe is so simple to make and you can substitute your favorite cheese, but I chose to use shredded Cheddar.
INGREDIENTS
• 1 cup day old mashed potatoes
• 1 cup cooked corn kernels (defrosted frozen corn or canned corn is also fine)
• 1/4 cup chopped scallions
• 1/3 cup shredded cheddar cheese
• 1 large egg, beaten
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup canola oil for frying
INSTRUCTIONS
Heat oil in a non-stick frying pan over medium-high heat until it is hot.
Combine all remaining ingredients in a bowl and mix well.
Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
Cook 2-3 minutes per side, allowing them to turn golden brown.
Remove and drain on paper towels or brown bags to remove excess oil.
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