These sweet potato corn cheddar fritters fry up to make a delicious appetizer or side to dinner.

Sweet potato corn and cheddar fritters

Fritter is a fun word, isn’t it?

It’s fun to say, they’re fun to eat and it totally skirts around the reality of the situation which is, it’s fried.

I could’ve probably called these sweet potato corn and cheddar balls too but I like to reserve that word for round objects of the sweeter, no bake variety. I also find the need to make inappropriate comments when the word “ball” is in the title of a post and I’m just not feeling that witty at the moment.

So, here we are with fritters which you should know I pronounce in my head as FRITT-AHS! (part Boston accent part circus announcer).

Sweet potato corn cheddar fritters
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Would you believe this is actually the first time in my life that I’ve legit fried something?

Yep. My frying virginity has been taken. I was waiting for Mr. Right all this time. He finally came along dressed as a sweet potato, seduced me with roasted corn and cheddar cheese, totally won me over, made me a woman and left me high and dry with a house that still smells like a fast food joint and an empty OJ container half filled with used oil.

It wasn’t as glamorous as they said it’d be.

Isn’t that what everyone says?

Corn and cheddar fritters

Everything I make recently seems to warrant this type of explanation because nothing is straight up what it seems.

So here we go…these are a sweet potato fry meets a hush puppy, meets a cheesy-gooey cheddar popper.

Any objections?

Sweet potato cheddar fritters

I didn’t think so.

Go get your fry on. FRITT-AHS!

Try these chicken spinach fritters for a baked version or these buffalo chicken broccoli cheddar bites for other fritter-ish food.

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5 from 1 vote

Sweet Potato Corn Cheddar Fritters

Servings: 4 servings
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
These sweet potato corn cheddar fritters fry up to make a delicious appetizer or side to dinner.


  • 2 sweet potatoes, peeled, cubed and boiled until soft
  • 1 green onion, finely chopped
  • 2/3 cup roasted corn, frozen is fine
  • 3 tablespoons yellow corn meal
  • 1/2 cup cheddar cheese, grated
  • 1/2 teaspoon smoked paprika
  • salt & pepper, to taste
  • 3/4 cup breadcrumbs
  • oil for frying


  • Place softened potatoes in a large bowl and mash. If potatoes were just boiled, place in refrigerator for at least 20 minutes to cool before proceeding.
  • Add onions, corn, corn meal, cheese, paprika, salt & pepper and gently combine with a spatula.
  • Roll about 2 tablespoons of the mixture into balls, (It will make about 15 of them) place them on a dish and refrigerate for 15 minutes.
  • While balls are chilling, pour enough oil (I used vegetable) into a pan with raised sides so that the oil goes up about 1/2 inch. Turn burner to medium and let oil heat up.
  • Take balls out of the refrigerator and roll in breadcrumbs in a shallow bowl until fully coated.
  • Once oil is hot (check by flicking some water into it & hearing a sizzle), place 4-5 balls at a time into the oil. Fry for about 2 minutes per side until golden on all sides. Remove from oil and drain on a towel.
  • Garnish with parsley and/or more chopped green onion and serve while warm.


Serving: 1SERVINGCalories: 272kcalCarbohydrates: 36gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 17mgSodium: 349mgFiber: 4gSugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Amazing! We used left over baked sweet potatoes and corn on the cob. It was easy enough for my husband to make and so yummy even my little picky eater gobbled it up! Love it!

  2. Hi there! So looking forward to making these for Thanksgiving! Two quick questions: What size sweet potatoes did you use for this recipe? I am making a large quantity and am trying to make the right calculations. Also, Any thoughts how far ahead I can prepare the fritters before frying?
    Thanks for your help and this delish recipe!

    1. I used fairly large sweet potatoes. I’d say somewhere in the normal large category :) Honestly, I’m not sure on the prep as I’ve always made them right away but you could probably get away with a few hours (as in the morning of whenever you’re making them) as long as you roll them in the “crust” and then keep refrigerated. Enjoy!

  3. Gina your photos are phenom. And so are your recipes. This looks like dinner tonight. YUM.

  4. Oooh, these look mouthwatering Gina! What a fun and decadent recipe. Gotta try these for myself!

  5. These look soooo good! Brilliant idea! :)
    What kind of dipping do you recommend to try with them???
    Btw your photos are FANTASTIC!

  6. The only objection I have is that I don’t live anywhere near you so I don’t have a reason to come and snitch one of these of your plate. Ohmygoodness do they look delicious – thanks for sharing!