Potato and Sweet Corn Fritters (Vegan + Gluten-Free Option)

Step 1

You can opt to peel the potatoes or keep the skin on. Boil the potatoes in a pot wit water and some salt until completely cooked through. Allow to cook for a few minutes then mash with a fork or a masher.

Step 2

In a large bowl, mix with the potatoes the corn, carrot, cilantro/chives, onion, vegan cheese shreds, flour, jalapeño, garlic, salt, and pepper. Mix until well combined.

Step 3

To test if the mixture holds up well, get a scoop and roll in into a bowl with your palms. If the mixture crumbles, you can add 1-2 tbsp more flour to avoid any excess moisture and for the mixture to hold up better.

Step 4

Form the mixture into small patties or any other shape of your choice. I simply shaped mine into balls 
before pressing them onto my palms to form small patties. You can wet your hands with some water so the mixture doesn’t stick as much.

Step 5

For the dipping sauce, I simply mixed together ketchup and mayo and adjusted to my taste. This ketchup-mayo combo is a dipping sauce I grew up with and usually had it with Filipino cheese sticks.

Step 6

See notes below for baking and air-frying options.

Step 7

For deep frying, heat a large frying pan or pot over medium high heat. Add in some cooking oil (I used vegetable oil). Allow to heat up until you start to see small bubbles. You can check the heat of the oil by adding a small piece of the patty. It should immediately sizzle in the oil.

Step 8

Once the oil is hot, carefully add in the patties one by one. Make sure they do not stick to one another. You may need to cook this in 2-3 batches depending on the size of your pot/pan.

Step 9

Leave the fritters to cook for 5-6 minutes or until golden brown and crisp throughout. Remove the fritters from the oil and transfer one a cooling rack or strainer to drain any excess oil. Don’t cover the fritters so they don’t get soggy.

Step 10

You can also enjoy this with any other dipping sauce of choice. It’s also great as-is!

Step 11

Heat an oven to 350F/180F. Line your baking tray with some parchment paper. Place the patties and spray/brush with oil on both sides. Bake for 40 minutes, or until the patties are a crisp golden brown. Flip the patties halfway through cooking.

Step 12

Place the patties on your air fryer basket. Brush or spray with oil on both sides. Air-fry for 25-30 minutes at 200C/395F until lightly brown and crisp. Flip halfway through cooking.

Step 13

Notes: Do note that baking/air-frying yield less golden brown fritters compared to those deep-fried. I personally prefer the deep fried ones but air-frying/baking uses less oil and also requires less clean-up!

Step 14

You can freeze the cooked fritters and reheat them from frozen in an oven/air-frying/pan. I haven’t tried freezing these raw.