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 Potato and Corn Fritters 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 of the recipe with super easy-to-follow instructions for the Best Potato & Corn Fritters you’ll sink your teeth in.
Ingredients needed for Southern Potato and 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 were 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
- 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
- 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 potato 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, 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.
- Serve the potato and corn fritters topped with your favorite topping (I like Ranch dressing) and garnished with additional sliced jalapeno peppers.
- 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.
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