Wesson Recipes

Bacon & Cheddar Potato Fritters with Smoky Paprika Dip

Product Locator

Cooking Time

15-20 minutes

Prep Time

20 minutes

Serving Size

16 servings

Crispy on the outside, warm and cheesy on the inside—these Bacon & Cheddar Potato Fritters are a bite-sized comfort food you’ll want on repeat. Each fritter is golden-brown perfection, with tender potato, smoky bacon, and melted cheddar in every mouthful. Whether you serve them as an appetizer at your next gathering, a savory side for brunch, or a fun snack for game day, they are guaranteed crowd-pleasers.

Made with simple ingredients and fried to crunchy, irresistible goodness in Wesson Canola Oil, these fritters are both approachable and impressive. Pair them with the smoky BBQ dipping sauce (made with Wesson Mayonnaise for extra creaminess) and watch them disappear faster than you can fry the next batch.

Best of all, this recipe is easy to double and the dipping sauce can be prepared ahead of time—making it perfect for stress-free entertaining. From casual weekends to holiday spreads, these fritters will quickly become one of your go-to recipes when you want to bring people together around the table.

Find more recipe inspiration on our Instagram page!

CONTAINS:

dairy

Ingredients

Fritters

All-purpose flour 1/3 cup.

Baking powder 1 tsp.

Yellow potatoes, peeled & shredded 1 lb.

Shallots, thinly sliced 2 large.

Cheddar cheese, shredded 1/2 cup.

Bacon, cooked 1/3 cup, chopped.

Egg 1 .

Parsley 2 tbsp, chopped.

Garlic, minced 1 clove (optional).

Salt & pepper to taste.

Wesson Canola Oil as needed for frying.

Smoky Paprika Dip

Wesson Mayonnaise 1/2 cup.

Sour cream 1/4 cup.

BBQ sauce 1 tbsp.

Smoked paprika 1 tsp.

Method

Fritters

In a small bowl, whisk together flour, baking powder, salt and pepper. Set aside.

In a large bowl, toss together shredded potato, shallots, cheese, bacon, egg, parsley, and garlic (if using).

Toss potato mixture with flour mixture just before frying. Scoop 1/4 cup of the potato mixture, forming into a disk shape in your palm.

Assembly Method

In a large heavy skillet, heat 2″ of Wesson Canola Oil over medium heat until it reaches a temperature of 325°-350°F.

Carefully drop fritters into oil and fry for 3 to 4 minutes per side. Depending on size of pan, cook 3-4 fritters at a time being careful not the overcrowd.

Remove the fritters carefully using tongs or a slotted spoon. Place the fritters on a cooling rack or baking sheet, repeating the process until all fritters are fried.

Make the smoky paprika dip by combining all ingredients in a bowl and mixing well. This can easily be made in advance and stored in the fridge.