Ingredients

3 medium potatoes, peeled and grated (about 450g / 1 lb)

1 cup corn kernels (fresh, frozen, or canned; if frozen, thawed; if canned, drained)

100g (1 cup) shredded cheddar cheese

1 small onion, finely chopped

2 large eggs

1 tablespoon all-purpose flour

Salt and black pepper to taste

Vegetable oil for frying

Step-by-Step

Start by peeling and grating the potatoes. Give them a good squeeze over the sink or in a clean kitchen towel to remove excess moisture; this helps the fritters get nice and crispy.

Place the grated potatoes in a large mixing bowl. Add the corn kernels, shredded cheddar cheese, chopped onion, flour, eggs, salt, and black pepper. Mix everything together until the mixture is well combined and just a little sticky.

Heat a generous layer of vegetable oil in a large skillet over medium heat until the oil is shimmering but not smoking.

Scoop about two tablespoons of the mixture per fritter and carefully drop it into the hot pan. Flatten them slightly with your spatula for even cooking.

Fry the fritters for about 3-4 minutes per side, or until they’re golden brown and crisp. Don’t overcrowd the pan; you might need to work in batches.

Once cooked, transfer the fritters to a plate lined with paper towels to drain any extra oil. While they’re still warm, sprinkle on a touch more salt if you like.

Serve hot, ideally with your favorite dips or toppings