5 from 13 votes
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.
Southern Potato & Corn Fritters
Prep Time
25 mins
Cook Time
12 mins
 

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.

Course: Side Dish
Cuisine: American, Southern
Keyword: Potato and Corn Fritters, Potatoe Fritters
Servings: 4 People
Author: hmccallum
Ingredients
  • cups ice-cold or leftover refrigerated mashed potatoes
  • 1/2 cup freshly shredded sharp cheddar cheese
  • 1 Vidalia Onion minced
  • 1/2 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
Instructions
Directions
  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. Serve the potato and corn fritters topped with your favorite topping (I like Ranch dressing) and garnished with additional sliced jalapeno peppers.

Recipe Notes

In most households we enjoy our mashed potatoes in different ways, an adjustment may need to take place in your recipe.