Ingredients:

  • 500g starchy potatoes (Russet or Yukon Gold), peeled and grated
  • 250g sweet corn kernels (approx. 1.5 cups)
  • 3 spring onions, finely sliced
  • 2 cloves garlic, minced
  • 65g all-purpose flour
  • 2 tbsp cornstarch
  • 1 large egg, lightly beaten
  • 0.5 tsp baking powder
  • 50g sharp white cheddar cheese, finely grated
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp neutral oil (for pan-searing)

Instructions:

  1. Peel and grate the 500g of potatoes into long, thin strands. Note: Long strands interlock better during frying.
  2. Place the grated potato in a clean kitchen towel and twist it over the sink until no more water drips out.
  3. In your large bowl, whisk the 1 egg with the 3 sliced spring onions and 2 cloves of minced garlic.
  4. Fold in the 250g of sweet corn kernels and the 50g of grated cheddar.
  5. Sprinkle the 65g flour, 2 tbsp cornstarch, 0.5 tsp baking powder, and spices over the wet mix.
  6. Stir until just combined; don't overwork it or the potatoes will release more juice.
  7. Add 2 tbsp of oil to your skillet over medium high heat until it shimmers.
  8. Drop 2 tablespoon mounds of batter into the oil, flattening them slightly with a spatula.
  9. Cook for 3-4 minutes per side until deep golden and crackling.
  10. Move to a wire rack for 2 minutes until the exterior sets.