Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium russet potatoes (about 1 lb / 450 g), peeled and coarsely grated
- 1 cup (150 g) corn kernels, drained
- 3 scallions, thinly sliced
- 2 large eggs
- 1/4 cup (60 ml) milk or buttermilk
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt, plus extra to finish
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper + pinch cayenne (optional)
- 4–6 tbsp neutral oil for frying
- Optional dip: 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 small garlic clove, salt & pepper
Do This
- 1. Grate potatoes, rinse briefly, then squeeze very dry in a clean towel.
- 2. In a bowl, whisk eggs and milk, then add flour, baking powder, salt, paprika, garlic powder, pepper, and cayenne.
- 3. Fold in dried grated potatoes, corn, and scallions until evenly coated in batter.
- 4. Heat 2–3 tbsp oil in a large skillet over medium to medium-high heat (about 350°F / 175°C).
- 5. Drop heaping tablespoons of batter into the pan, flatten slightly, and fry 3–4 minutes per side until deep golden and crisp.
- 6. Drain on paper towels, sprinkle with a little extra salt, and repeat with remaining batter, adding more oil as needed.
- 7. Stir together yogurt, lemon, garlic, salt, and pepper for dipping. Serve fritters hot and crunchy.
Why You’ll Love This Recipe
- Crispy edges with a tender, fluffy middle, thanks to shredded potatoes and a light batter.
- Sweet pops of corn and fresh scallions give every bite a sweet-savory balance.
- Comes together with simple pantry staples and basic produce.
- Perfect as a snack, appetizer, or a fun side to grilled meats, soups, or salads.
Grocery List
- Produce: Russet potatoes, corn kernels (fresh, frozen, or canned), scallions, lemon, garlic clove.
- Dairy: Eggs, milk or buttermilk, Greek yogurt or sour cream (for dipping sauce, optional).
- Pantry: All-purpose flour, baking powder, kosher salt, black pepper, smoked paprika, garlic powder, cayenne pepper (optional), neutral frying oil (canola, vegetable, or sunflower).
Full Ingredients
For the Potato and Corn Fritters
- 2 medium russet potatoes (about 1 lb / 450 g), peeled and coarsely grated
- 1 cup (150 g) corn kernels, well drained (fresh, canned, or thawed frozen)
- 3 scallions (green onions), thinly sliced (white and green parts)
- 2 large eggs
- 1/4 cup (60 ml) milk or buttermilk
- 1/2 cup (60 g) all-purpose flour, lightly spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt, plus more to finish
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional, for mild heat)
For Frying
- 4–6 tablespoons neutral oil (canola, vegetable, or sunflower), divided, for shallow frying
Optional Lemon-Garlic Yogurt Dipping Sauce
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced or grated
- Pinch of kosher salt
- Pinch of freshly ground black pepper
Step-by-Step Instructions
Step 1: Prep and Dry the Potatoes
Peel the potatoes and coarsely grate them on the large holes of a box grater or using a food processor. Place the grated potatoes in a large bowl and cover with cold water. Swirl them around with your hands to release excess starch, then drain well.
Transfer the drained potatoes to a clean kitchen towel or a few layers of paper towel. Gather the towel around the potatoes and squeeze very firmly over the sink to remove as much moisture as possible. This step is essential for crisp fritters; the potatoes should feel damp but not dripping.
Step 2: Mix the Lightly Spiced Batter
In a large mixing bowl, whisk together the eggs and milk (or buttermilk) until smooth. Add the flour, baking powder, salt, smoked paprika, garlic powder, black pepper, and cayenne (if using). Whisk just until a smooth, thick batter forms with no visible dry patches of flour.
The batter should be similar to a thick pancake batter. If it looks too thick to coat the vegetables, add 1–2 teaspoons of additional milk. If it looks very runny, sprinkle in another teaspoon or two of flour.
Step 3: Combine Potatoes, Corn, and Scallions
Add the well-squeezed grated potatoes to the bowl with the batter, breaking up any clumps with your fingers. Add the corn kernels and sliced scallions. Use a spatula or large spoon to fold everything together until the vegetables are evenly coated in the batter.
The mixture should hold together when you press a spoonful into your palm. If it falls apart or seems too loose, sprinkle in another tablespoon of flour and fold again.
Step 4: Preheat the Pan and Oil
Set a large, heavy skillet (cast iron or stainless steel works well) over medium to medium-high heat. Add 2–3 tablespoons of oil and heat until shimmering, about 2–3 minutes. The oil temperature should be around 350°F (175°C). If you do not have a thermometer, test the oil by dropping in a tiny bit of batter; it should sizzle immediately but not smoke.
While the oil heats, line a plate or baking sheet with paper towels and preheat your oven to 200°F (95°C) if you want to keep the fritters warm between batches.
Step 5: Fry the First Batch of Fritters
Once the oil is hot, give the batter a quick stir. Scoop heaping tablespoons of the mixture into the pan, spacing them out so they do not touch. Use the back of the spoon to gently flatten each mound into a round about 2 1/2 inches (6–7 cm) across and 1/2 inch (1.25 cm) thick.
Fry for 3–4 minutes on the first side, until the edges are deep golden brown and crisp. Flip carefully with a spatula and cook another 3–4 minutes on the second side. Adjust the heat as needed to keep the fritters sizzling steadily without burning; medium heat is usually ideal once the pan is hot.
Step 6: Drain, Season, and Repeat
Transfer the cooked fritters to the paper towel–lined plate or tray to drain excess oil. Immediately sprinkle a small pinch of salt over the hot fritters to boost their flavor. If you are making a large batch, place the tray in the warm (200°F / 95°C) oven to keep them crisp while you fry the remaining batter.
Add another tablespoon or two of oil to the skillet as needed, letting it heat before adding more batter. Continue frying in batches until all the mixture is used. You should end up with about 12–14 fritters, depending on size.
Step 7: Make the Dipping Sauce and Serve
While the last batch cooks, stir together the yogurt (or sour cream), lemon juice, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasoning with more lemon, salt, or pepper if desired.
Serve the crispy potato and corn fritters hot, with the lemon-garlic yogurt on the side for dipping. If you like, garnish the platter with extra sliced scallions and a light dusting of smoked paprika.
Pro Tips
- Get them super crisp: Squeezing the grated potatoes very dry is the key to crunchy edges. Take your time with this step.
- Keep the oil at the right heat: If fritters brown too quickly but are raw inside, lower the heat slightly. If they do not sizzle immediately, raise the heat a bit.
- Do not overcrowd the pan: Frying in smaller batches keeps the oil hot and prevents soggy fritters.
- Season while hot: A tiny pinch of salt over the fritters right after frying makes the flavors pop.
- Size matters: Smaller fritters cook more evenly and stay crisper than very large ones. Aim for 2–3 bites each.
Variations
- Cheesy fritters: Add 1/2 cup (50 g) grated sharp cheddar or Parmesan to the batter for a richer, more indulgent flavor.
- Herb-packed: Swap half the scallions for chopped fresh herbs like parsley, cilantro, or chives for a brighter, fresher taste.
- Spicier version: Increase the cayenne to 1/4 teaspoon and add a finely chopped fresh chili or a dash of hot sauce to the batter.
Storage & Make-Ahead
Leftover fritters can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. For best texture, reheat them in a 375°F (190°C) oven or toaster oven for 8–10 minutes, flipping once, until hot and re-crisped. You can also freeze cooked fritters: place them on a baking sheet in a single layer to freeze solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F (200°C) for 12–15 minutes. The batter itself is best cooked right away, as the potatoes can release moisture and discolor if it sits too long.
Nutrition (per serving)
Approximate values per serving (1/4 of the batch, without dipping sauce): about 270 calories, 9 g protein, 13 g fat, 30 g carbohydrates, 3 g fiber, and 560 mg sodium. The optional yogurt dipping sauce adds roughly 40–50 calories and 3 g protein per person. Actual values will vary based on exact frying oil absorption, portion size, and specific ingredients used.
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