Corn And Potato Fritters Food

CORN AND CHEDDAR MASHED POTATO FRITTERS

Steps:

• 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.

POTATO-CORN FRITTERS

Steps:

• 1. In a bowl combine all the ingredients and drop by table spoon fulls into a hot well oiled frying pan, cook until done flipping half way through. Serve with either butter salt and pepper like I like them or with maple syrup like Eric likes them.

CORN AND POTATO FRITTERS

Steps:

• Drain the grated potato on paper towels, squeeze out excess moisture.
• Combine potato in a bowl with corn, eggs, breadcrumbs, spring onions, garam masala, salt and chilli powder. Mix well.
• Heat oil over medium heat and drop heaped tablespoons of batter into pan.
• Cook 2-3 mins on each side or until golden brown.
• Drain on paper towel and keep warm. Repeat with remaining mixture.
• To make dipping sauce: combine all the ingredients. Mix well.
• Serve with fritters.
• p.s. variation: you can use one cup of frozen corn instead of 260g can.

SWEET POTATO AND CORN FRITTERS

Steps:

• In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk.
• In a clean bowl beat the egg white until stiff.
• Fold the egg white and potato into the mixture.
• Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side.
• Serve with some grilled bacon.
• delicious.