A delicious mix of grated potato, corn kernels and spring onions, mixed into a batter and fried until golden brown. These Corn and Potato Fritters are the perfect healthy breakfast for when you feel like something savoury and completely satisfying. They are great to meal prep for a week of healthy breakfasts!
Not only are fritters extremely easy to make but they’re also a great way of squeezing extra vegetables into your day. These Potato and Corn Fritters are gluten free and dairy free and come together in one bowl. Serve them alongside your favourite dipping sauce, topped with eggs or use two fritters to make a breakfast sandwich, yum!
If you love these corn and potato fritters then you need to try my Butternut Squash and Sage Fritters, Broccoli Sweet Potato Fritters or these Gluten Free Vegan Zucchini Fritters.
What You Need to Make Corn and Potato Fritters
Many potato fritters recipes use mashed potato, but in this recipe we’re using grated potato! Using grated potatoes results in the perfect crispiness that are seriously tasty.
Below is all of the ingredients you will need to make this fritters recipe, including any notes and possible ingredient substitutes. Find the ingredient quantities in the recipe card at the bottom of this post.
- potatoes – I’ve used creme gold potatoes but you can really use any variety of potatoes that are available to you. You could even use sweet potato instead of potato.
- fresh corn cobs – for this recipe you need two cobs of corn. You can use canned corn kernels but I personally think fresh tastes the best. If using canned corn kernels, drain and rinse before using.
- spring onions – also known as scallions or green onions. You can swap them for fresh herbs like coriander (cilantro) or parsley. Or replace them with some frozen peas. Fritters are really flexible so you can get creative!
- large eggs – you will need to large eggs for the batter.
- flour – I use a combination of buckwheat flour and tapioca flour, which makes this recipe gluten free. You can swap for all purpose flour if you don’t need these to be gluten free. You could also swap the buckwheat flour for chickpea flour or rice flour.
- extra virgin olive oil – extra virgin olive oil is my all time favourite cooking oil as it is so versatile. You can swap olive oil for avocado oil or macadamia oil.
- sea salt flakes and cracked black pepper
- brown onion
- fresh garlic cloves – the garlic cloves are minced. You can use jarred minced garlic if that’s what you have on hand. You could even swap for 1/2 teaspoon garlic powder.
How to Make Corn and Potato Fritters
Fritters are so easy to make, making them the perfect breakfast food. You could even serve them as a side dish or a healthy snack.
Follow these step-by-step instructions for perfect fritters every time.
First, grate the onion and place it into a fine mesh sieve, nut milk bag or cheese cloth. Hold over the sink and squeeze the onions (or press down if you’re using a sieve) to remove any excess liquid. Transfer to a large mixing bowl along with the corn kernels, spring onions, eggs, buckwheat flour, tapioca flour, olive oil, minced garlic, salt and pepper.
Next, peel and grate the potatoes and place them in the fine mesh sieve, cheese cloth or nut milk bag. Rinse under cold water to remove excess starches and then squeeze out as much liquid as possible. Add to the bowl and use a fork to mix everything together until the fritter mixture is well combined.
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Heat a large frying pan to a medium heat. If you’re using a stainless steel pan, to make it non-stick, heat it until water droplets dance around the pan when you flick water into the pan. You can also use a non-stick frying pan. Add enough olive oil to cover the base of the pan and then add 2-3 lots of batter. I use 1/4 cup of batter per fritter. Use the fork to press down the fritter batter and form into a circular shape.
Once the fritters are golden brown on the bottom, use metal spatula to flip the fritters and fry until golden brown on the other side (about 2-3 minutes each side). Transfer the fried fritters to a plate and then repeat this process until all of the batter has been fried, adding more olive oil to the pan as needed. You can line the plate with paper towels to remove excess oil if you like.
Storage
Store the leftover fritters in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Here are some of my favourite ways to serve these fritters:
- topped with a fried egg and baby spinach
- spread with sour cream and sweet chilli sauce
- made into a sandwich with herby cream cheese, smoked salmon and baby spinach
- serve topped with Healthy Baked Beans
Corn & Potato Fritters
Equipment
- Box grater
- Sharp knife
- Chopping Board
- Large frying pan or skillet
- Metal spatula
Ingredients
- 1 brown onion, grated
- 2 eggs
- 1/3 cup tapioca flour
- 1/3 cup buckwheat flour
- 3 spring onions, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon sea salt flakes
- Cracked black pepper to taste
- ¼ cup extra virgin olive oil
- 400 grams potatoes
- 2 corn cobbs
- olive oil extra virgin, for frying
Instructions
- Add the grated onion to a cheesecloth, nut milk bag or fine mesh sieve, hold over the sink and squeeze out as much liquid as possible. Add to a large mixing bowl.
- To the bowl add the eggs, tapioca flour, buckwheat flour, spring onions, minced garlic, salt, pepper and olive oil.
- Bring a large frying pan to a medium heat. Once hot, add enough olive oil so that it covers the base of the pan. Add around ¼ cup batter to the pan, using a spoon to spread out so that it is 1cm thick. Add another 2-3 fritters to the pan, depending on the size of your pan.
- Fry the fritters until golden on the bottom and then flip and fry until golden on the second side. Transfer to a large plate and repeat this process until all the batter has been fried into fritters.
- Serve warm with your choice of toppings.
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