These fritters are a wonderful way to use up leftover potatoes and tinned sweetcorn is a great cupboard staple. The kids will love getting involved mixing with their hands, just make sure you do the grating! These fritters make a great breakfast served with smoked salmon and poached eggs or simply on their own with a big dollop of tomato ketchup for dunking!
Ingredients
- 600g potatoes, peeled
- 2 spring onions
- 1 x 297g tin of sweetcorn
- 1tbsp flour
- 10g butter
- Salt and freshly cracked black pepper
- 1tbsp sunflower oil
Method
Boil the whole potatoes until nearly tender but not fully cooked. Drain and leave them to cool completely.
Once cool enough to handle, coarsely grate the potatoes into a mixing bowl. Add the spring onions, sweetcorn, flour, butter and seasoning. Mix with your hands and create 8 flat rounds.
Heat the oil in a frying pan and fry the fritters 2 or 3 at a time until crisp and golden. Serve.
Top tip for making Potato corn fritters
These fritters are a wonderful way to use up leftover potatoes and tinned sweetcorn is a great cupboard staple. The kids will love getting involved mixing with their hands, just make sure you do the grating! These fritters make a great breakfast served with smoked salmon and poached eggs or simply on their own with a big dollop of tomato ketchup for dunking!
