1. In a bowl, put the potatoes and the eggs and stir until well blended.
2. Mix in the corn, onion, and chili powder; taste and season with salt and pepper if desired.
3. Add flour gradually, mixing as you add until you get a dough consistency that holds its shape well enough to stick together when you press it into a spoon.
4. In a large heavy skillet, put enough oil in so you have about 1/2 inch; put the heat on medium-high, and heat until sizzling.
5. Firmly scoop a heaping tablespoon full of batter, pressing and forming with your fingers until the dough sticks together, then push off into the hot oil. Cook for about 2 or 3 minutes until golden brown, then flip gently and cook the other side for about 2 to 3 more minutes or until golden brown.
6. Remove to a paper towel covered cooling rack, salt if desired, and allow to cool slightly before serving. Serve with ketchup, mustard, or other dips.
Makes about 14 to 18 fritters, depending on the
size of each.
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If you have leftover mashed potatoes and corn, this is an excellent way to use them both up in a fast and fun dish. Kids love these because they are different, delicious, and easy to snack on. The corn also makes them a touch sweet, which is also a plus for kids.
You can tweak the ingredients quite a bit with this recipe. Omit the onions or chives if your kids don't like them. You can add some other herbs or seasonings if you like. You can even stir in a bit of shredded cheese. As a matter of fact, if you use leftover cheesy mashed potatoes the flavor is all right there! If you use leftover creamed corn, you'll need to strain out the extra liquid so the fritters hold together.
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