Corn and Potato Fritters Recipe

Name: Corn and Potato Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, peeled and grated; 260 g corn kernels, drained; 4 eggs, lightly beaten; ½ cup breadcrumbs; 6 spring onions, chopped; 2 12-3 teaspoons garam masala; 1 teaspoon salt; 1 -1 ½ teaspoon chili powder; oil (for frying); ⅔ cup yogurt; 2 -3 teaspoons sweet chili sauce

Servings: persons

2 large potatoes, peeled and grated
260 g corn kernels, drained
4 eggs, lightly beaten
½ cup breadcrumbs
6 spring onions, chopped
2 12-3 teaspoons garam masala
1 teaspoon salt
1 -1 ½ teaspoon chili powder
oil (for frying)
⅔ cup yogurt
2 -3 teaspoons sweet chili sauce

1
Drain the grated potato on paper towels, squeeze out excess moisture.
2
Combine potato in a bowl with corn, eggs, breadcrumbs, spring onions, garam masala, salt and chilli powder.
3
Mix well.
4
Heat oil over medium heat and drop heaped tablespoons of batter into pan.
5
Cook 2-3 mins on each side or until golden brown.
6
Drain on paper towel and keep warm.
7
Repeat with remaining mixture.
8
To make dipping sauce: combine all the ingredients.
9
Mix well.
10
Serve with fritters.
11
p.s.
12
variation: you can use one cup of frozen corn instead of 260g can.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large potatoes, peeled and grated, 260 g corn kernels, drained, 4 eggs, lightly beaten, ½ cup breadcrumbs, and more.

Yes, Corn and Potato Fritters falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Potato Fritters

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