That’s what I do with leftover mashed potatoes, because there’s not much else you can do with them. For 2 cups potatoes, add about 1/3 cup flour, 2 eggs, and about 1/2 tsp baking powder, to form a thick batter. Fry the cakes in HOT oil in a skillet until they’re crisp and brown.
You can add some grated onion, bacon bits, green chile, shredded cheese, or whatever you want to the batter.
I used to live with a lady who made excellent Corn Fritters that came out very thin, crispy and full of corn flavor.
I used to know how she did it - as I recall, it was just the corn, egg, and perhaps a tiny bit of flour.
But the last time I made them, I had forgotten, and looked up a recipe. It was too full of flour and leavening, and they came out all puffy and like a pancake.