Corn & Cheddar Mashed Potato Fritters


by: Carrie's Experimental Kitchen

This is the perfect combination and use for leftover mashed potatoes and corn.


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serves: 6

1 c Day Old Mashed Potatoes

1 c Corn (I used frozen since it's not in season)

1/4 c Scallions, chopped

1/3 c Finely Shredded Cheddar Cheese

1 Egg, beaten

1/2 c All-Purpose Flour

1 tsp Baking Powder

1/4 c Canola Oil, for frying

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

Nutrition Facts
Corn & Cheddar Mashed Potato Fritters

Servings Per Recipe: 6

Amount per Serving

Calories: 219

  • Total Fat: 14 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 37.7 mg
  • Sodium: 165.6 mg
  • Total Carbs: 19.2 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 2.2 g
  • Protein: 5.1 g

how is this calculated?

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1.  Combine all ingredients, except the oil, and mix well. Heat oil in a non-stick frying pan over medium-high heat until it is hot.

2.  Slowly drop rounded kitchen soup spoons into the oil and flatten 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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