Ingredients:

  • 500g Russet or Yukon Gold potatoes, peeled and coarsely grated
  • 1.5 cups Sweet Corn kernels
  • 3 Green onions, finely sliced
  • 1 Large egg, lightly beaten
  • 0.5 cup All-purpose flour
  • 0.5 tsp Baking powder
  • 2 tbsp Whole milk
  • 0.5 cup Sharp Cheddar cheese, shredded
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 0.5 tsp Smoked paprika
  • 4 tbsp Neutral oil for frying

Instructions:

  1. Prep the potatoes. Coarsely grate 500g Russet or Yukon Gold potatoes into a large bowl. Note: Use the largest holes on your grater for better texture.
  2. Squeeze out moisture. Place the grated potatoes in a clean kitchen towel and wring it tightly over the sink until no more liquid drips out.
  3. Mix the aromatics. In a large bowl, combine the dried potatoes, 1.5 cups Sweet Corn, and 3 sliced green onions.
  4. Create the binder. Whisk 1 Large egg with 2 tbsp Whole milk, then pour it over the potato mixture.
  5. Add dry ingredients. Sprinkle in 0.5 cup All purpose flour, 0.5 tsp Baking powder, 1 tsp Sea salt, 0.5 tsp pepper, and 0.5 tsp Smoked paprika.
  6. Fold in cheese. Add 0.5 cup Sharp Cheddar cheese and stir until the flour is just incorporated.
  7. Heat the pan. Add 4 tbsp Neutral oil to your skillet over medium high heat until the oil shimmers and a tiny drop of batter sizzles instantly.
  8. Form the fritters. Scoop about 1/4 cup of batter into the pan and flatten slightly with a spatula. Note: Do not overcrowd; work in batches of 3 or 4.
  9. Fry until golden. Cook for 3 to 4 minutes on the first side until the edges are deep brown and crispy.
  10. Flip and finish. Flip carefully and cook for another 3 minutes until the center feels firm when pressed.