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 delicious 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 own history for the next generation to enjoy in 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.
Southern Potato & Corn Fritters
- 3 and 1/2 cups ice-cold or leftover refrigerated mashed potatoes
- 1/2 cup of freshly shredded sharp cheddar cheese
- 1 medium Vidalia Onion, minced
- 1/2 cup of organic frozen corn, thawed
- 2 jalapeno peppers seed removed & minced
- 1 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
- 1 sliced jalapeno pepper, garnish
- Favorite topping sauce
- 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.
- 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 potatoes fritter in the mixture.
- 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.)
- Fry the fritters, in batches, until they’re golden brown and crispy on both sides, 4 to 5 minutes ( 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.
- Serve the potato and corn fritters topped with your favorite topping (I like Ranch dressing) and garnished with additional sliced jalapeno peppers.
Notes: 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, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are 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 appropriate and specific direction to the original content.