Corn and Potato Fritters


  • 2 tbs oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, crushed
  • 12oz potatoes
  • 1 (7oz) can corn
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 1/2 cup Gouda cheese, grated
  • 2-4 eggs
  • 2-4 tomatoes, sliced
  • kosher salt and fresh cracked black pepper
  • sprigs of fresh parsley for garnish
  • Heat 1 tbs of the oil in a nonstick skillet. Add the onion and garlic and gently cook for several minutes until slightly soft. Do not burn. Remove from heat.
  • Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, salt, pepper and the cook garlic and onion.
  • Heat the remaining oil in the skillet.
  • Divide the potato mixture in half and add to the pan to make 2 oval shaped cakes.
  • Cook the fritters over low heat for about 10 minutes until golden brown, turning once.
  • Sprinkle each fritter with the grated cheese and place under a broiler for 2-3 minutes.
  • Meanwhile poach 1-2 eggs for each person.
  • Transfer the fritters to warm plates and top with the eggs and sliced tomatoes.
  • Garnish with parsley and serve.

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