Southern Potato and Corn Fritters with Jalapenos are one of my many childhood favorites that my mom used to make; warm and yummy made with homemade leftover mashed potatoes, sharp cheddar cheese, Vidalia onions, organic corn, and jalapeno peppers, deliciously pan-fried in a cast-iron skillet to perfection in cottonseed oil.
My Southern Potato and Corn Fritters Jalapenos are not the ordinary runs of the mill potato pancakes, don’t even let my Mama hear you call them Potato Cakes (ever) these bad babies are warm, delicious cast iron fried “Southern Potato and Corn Fritters” This already delightful recipe has been tweaked a few times in the past from the original recipe our family; being I am a huge fan of jalapeno peppers and sharp cheddar cheese you can expect to enjoy that added layer of flavor.
Old family favorite recipes are the best tasting recipes; they are even better when you make them your own. I love adding my history for the next generation to enjoy our favorite family recipes. Below you will find my tweaked version the recipe with super easy to follow instructions for the Best Potato & Corn Fritters you’ll sink your teeth in.
Ingredients needed to make Southern Potato & Corn Fritters
- Three and 1/2 cups ice-cold or leftover refrigerated mashed potatoes
- 1/2 cup of freshly shredded sharp cheddar cheese
- One medium Vidalia Onion, minced
- 1/2 cup of organic frozen corn, thawed
- Two jalapeno peppers seed removed & minced
- One egg, lightly beaten
- 1/4 cup all-purpose flour + 1/4 cup of flour
- kosher salt, to taste
- fresh ground pepper, to taste
- 1/4 cup of seasoned breadcrumbs
- cottonseed oil, for pan-frying
- One sliced jalapeno pepper, garnish
- Favorite topping sauce
Southern Potato and Corn Fritters with Jalapenos are one of my many childhood favorites warm and yummy made with homemade leftover mashed potatoes, sharp cheddar cheese, Vidalia onions, organic corn, and jalapeno peppers, deliciously pan-fried in a cast iron skillet to perfection in cottonseed oil.
- 3½ cups ice-cold or leftover refrigerated mashed potatoes
- ½ cup freshly shredded sharp cheddar cheese
- 1 Vidalia Onion minced
- ½ cup organic frozen corn thawed
- 2 jalapeno peppers seed removed & minced
- 1 egg lightly beaten
- ¼ cup all-purpose flour + 1/4 cup of flour
- kosher salt to taste
- fresh ground pepper to taste
- ¼ cup seasoned breadcrumbs
- cottonseed oil for pan-frying
- 1 sliced jalapeno pepper garnish
- Favorite topping sauce
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In a large glass bowl, stir together the ice-cold or refrigerated mashed potatoes, sharp cheddar cheese, minced Vidalia Onion, organic (thaw 1st) frozen corn, minced jalapeno peppers, 1 whole egg, 1/4 of a cup flour, kosher salt, ground pepper until combined. Using your clean hands, divide the mixture into equal portions. Roll each portion into a compact ball then flatten it into a pancake about a 3/4 of an-inch-thick.
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Place the remaining 1/4 cup of flour and 1/4 of a cup of seasoned breadcrumbs in a shallow dish and carefully dredge each potato fritter in the mixture.
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Heat 4 tablespoons or 1/4 of a cup of cottonseed oil in a large 10 inch cast iron skillet over medium heat. (Add enough oil to thoroughly coat the bottom of the 10-inch cast iron pan.)
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Fry the fritters, in batches, until they’re golden brown and crispy on both sides, 6 minutes per side ( Do not overcrowd the pan) Add more oil to the pan as needed between batches. Transfer the fritters to a paper towel-lined serving the dish and immediately sprinkle them with a little kosher salt.
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Serve the potato and corn fritters topped with your favorite topping (I like Ranch dressing) and garnished with additional sliced jalapeno peppers.
In most households we enjoy our mashed potatoes in different ways, an adjustment may need to take place in your recipe.
- My batter is too wet: Add flour 1 tablespoon at a time till desired consistency is achieved.
- My batter is too dry: Using an additional lightly beaten egg- add 1/2 of beaten egg if still dry add the other 1/2 lightly beaten egg to the batter.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013 unauthorized use and duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.
24 Comments
Cydnee Knoth
February 11, 2015 at 12:37 pmI am loving this recipe for Southern Potato and Corn Fritters! Has my name all over it. So yummy. I can hardly wait to see what you bring to #purebloglove on Thursday at 8PM, EST through Sunday night. ~Cydnee
Ronda Eagle
February 9, 2015 at 11:51 amThank you for stopping in and linking your potato & Corn Fritters with us this week . We love your recipes and hope to see you again this weekend. We have pinned, stumbled & added your link into yummly.
Heidy L. McCallum
February 17, 2015 at 2:36 amThanks, had a great time Ronda.
Joanne/WineladyCooks
February 5, 2015 at 11:33 amI’m such a huge fan of ‘fritters’. I love your recipe especially that you use leftover mashed potatoes. I can’t wait to try this Southern Potato Corn Fritters recipe.