Begin by peeling and cubing the Yukon Gold potatoes, then place them in a pot of water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender. Drain the potatoes and let them cool slightly before mashing them until smooth.

In a large mixing bowl, combine the mashed potatoes with sweet corn, grated carrot, finely diced onion, cilantro or chives, and vegan cheese. Sprinkle in the all-purpose flour, garlic, salt, and pepper, mixing until well incorporated.

With clean hands or a spatula, take a portion of the mixture and shape it into small patties, roughly 2-3 inches in diameter. Place them on a plate as you shape, allowing them to rest briefly.

Heat a generous amount of neutral oil in a frying pan over medium-high heat until shimmering. Fry the formed patties in batches, cooking for about 5-6 minutes on each side until golden brown and crispy.

Once crispy, gently remove the fritters from the oil using a slotted spoon and place them on a cooling rack or paper towels to drain any excess oil.

Serve the fritters warm alongside your favorite dipping sauce, such as a ketchup and vegan mayo mix.