These potato fritters with sweet corn and scallions offer a modern twist on classic homemade vegetable pancakes. The familiar grated potato base meets bright pops of sweet corn kernels and fresh greens. The word fritter comes from the Latin frictura, meaning something fried, and today this format is beloved worldwide—from American hash browns to European croquettes. In this recipe, we aim for a distinct contrast: a crispy, almost caramelized crust hiding a tender interior infused with onion aroma. The sweet corn not only adds sunny colors to the plate but also creates delightful textural surprises that make every bite more interesting.
The finished potato and corn fritters are beautifully crispy on the outside and tender on the inside.
Ingredients
- 500 g (1.1 lbs) peeled raw potatoes
- 130 g (4.5 oz) canned sweet corn
- 40 g (1.4 oz) scallions (green onions)
- 2 large eggs
- 30 g (1 oz) all-purpose flour
- Salt, black pepper, and neutral oil for frying
How to Make Potato Fritters with Sweet Corn and Scallions
Peel the potatoes. Grate them using the large holes of a box grater, or shred them in a food processor.
Grate the peeled potatoes using the large holes to create the perfect rustic texture for the fritters.
Transfer the grated potatoes onto a piece of cheesecloth. Bundle it up and squeeze out as much moisture as possible. You will extract quite a bit of liquid—if you let it sit, the natural potato starch will settle at the bottom. You can dry this starch and save it for future cooking.
Thoroughly squeezing out the potato liquid is essential so the fritters turn out crispy instead of mushy.
Place the squeezed potatoes in a bowl, add the large eggs, and season to taste with salt.
The eggs will act as the glue, binding the potato shreds and vegetables into a cohesive batter.
Mix thoroughly until the eggs completely coat the shredded potatoes.
Mix everything well to ensure every shred of potato is evenly coated with the egg.
Drain the canned sweet corn in a sieve to remove the brine—we do not want any excess moisture in the batter. Fold the corn into the potato mixture.
Sweet corn beautifully complements the potatoes and adds vibrant pops of color to the dish.
Finely chop the scallions (green onions) and add them to the vegetables. You can substitute the scallions with finely diced sweet onion or leeks if you prefer.
Scallions bring a savory depth and fresh aroma to the fried fritters.
Sprinkle in the all-purpose flour. For a gluten-free option, substitute with cornmeal, rice flour, or a couple of tablespoons of quick oats. If using oats, let the batter rest for 5 to 10 minutes so they can absorb the moisture.
A little bit of flour will help the fritters hold their shape perfectly during frying.
Fold everything together into a batter. It might look a bit crumbly because of the chunky ingredients, but do not worry—the eggs and flour will bind the fritters perfectly as they cook.
The batter should be quite thick and slightly crumbly due to the large vegetable pieces.
Heat a heavy-bottomed skillet over medium-high heat and pour in a neutral cooking oil. Spoon the batter into the hot oil, using about one tablespoon per fritter. Fry for 2 to 3 minutes until a golden crust forms on the bottom.
Drop the mixture by the tablespoonful into a hot, well-oiled skillet.
Carefully flip the fritters with a spatula and fry the other side until equally golden. It is crucial to let that sturdy crust develop before flipping, otherwise they might fall apart.
Fry until a deep, sturdy golden crust forms before attempting to flip them.
Transfer the fried fritters to a paper towel-lined plate to drain any excess oil. Stack the finished fritters on top of each other to keep them warm before serving.
It is best to serve these fritters piping hot with sour cream or your favorite dipping sauce.
To enjoy these potato, corn, and scallion fritters at their very best, serve them immediately after frying while the crust still has its signature crunch. They pair perfectly with smetana (sour cream), as well as more complex options like a refreshing tzatziki sauce or homemade mayonnaise spiked with smoked paprika. If you want to turn this appetizer into a full meal, top the fritters with a slice of lightly salted salmon or a poached egg—the runny yolk creates a glorious sauce for the crispy vegetables. Store any leftovers in an airtight container in the fridge for up to two days. To revive their original texture, skip the microwave (which will make them soggy) and reheat them lightly in a dry skillet or a 350°F (180°C) oven for about five minutes. For culinary experimenters, try folding a handful of grated hard cheese or a pinch of turmeric into the batter for an even richer golden hue.
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