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
WEIGHT CONVERTER
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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!
