Corn and Potato Fritters

READY IN: 19mins
Recipe by grapefruit

I got this recipe from a family circle cookbook but made a few changes of my own. The original recipe had only 1 tsp of garam masala and no salt and chilli powder added. Made these fritters today for Iftar and we loved them - especially the dipping sauce.

Top Review by mizzlizzita

These were mom really liked them, the rest of the family didn't. I probably won't make them again. They have a weird flavor. Like, a combination between a great breakfast food and some Indian flavor...they don't taste very good together. The idea of using eggs and potatoes and breadcrumbs to make homemade hashbrowns sounds really good, though!!!

Ingredients Nutrition


  1. Drain the grated potato on paper towels, squeeze out excess moisture.
  2. Combine potato in a bowl with corn, eggs, breadcrumbs, spring onions, garam masala, salt and chilli powder. Mix well.
  3. Heat oil over medium heat and drop heaped tablespoons of batter into pan.
  4. Cook 2-3 mins on each side or until golden brown.
  5. Drain on paper towel and keep warm. Repeat with remaining mixture.
  6. To make dipping sauce: combine all the ingredients. Mix well.
  7. Serve with fritters.
  8. p.s. variation: you can use one cup of frozen corn instead of 260g can.

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