Step 2: Mix the Batter
- In a large mixing bowl, combine the grated potatoes, corn kernels, and shredded cheddar cheese.
- Add the flour, egg, green onions, garlic powder, smoked paprika, salt, and pepper.
- Stir everything together until well combined. The mixture should hold together when pressed; if it’s too wet, add a little more flour.
Step 3: Heat the Pan
- Pour vegetable oil into a large skillet to cover the bottom (about 2-3 tablespoons).
- Heat the oil over medium heat until it shimmers. You can test it by dropping a small pinch of the batter into the oil—if it sizzles immediately, the oil is ready.
Step 4: Form and Fry the Fritters
- Scoop about 2 tablespoons of the mixture and shape it into a small patty with your hands.
- Carefully place the patty into the hot oil. Repeat with the remaining batter, but avoid overcrowding the pan.
- Fry for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Step 5: Drain and Serve
- Once the fritters are cooked, remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce, such as sour cream, spicy aioli, or a tangy yogurt dip.
Tips for Extra Crispy Fritters
- Drain potatoes thoroughly: The drier the potatoes, the crispier the fritters.
- Do not overcrowd the pan: This ensures even cooking and maintains crispiness.
- Optional add-ins: For more flavor, add a pinch of chili flakes, chopped herbs like parsley or cilantro, or a little grated parmesan cheese.
These Crispy Cheddar Corn Potato Fritters are crunchy on the outside, soft and cheesy on the inside, and packed with flavor. They’re an irresistible way to enjoy a comforting snack that’s quick to make and versatile enough to serve for breakfast, lunch, or dinner.
If you want, I can also create a visual step-by-step guide with images for each stage of making these fritters, which would make it much easier to follow. Do you want me to do that?
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