Description
Crispy, cheesy potato fritters made with mashed potatoes, white cheese, and a blend of herbs and spices. These easy-to-make fritters are pan-fried to golden perfection, delivering a crunchy exterior and a soft, flavorful interior. Perfect as a snack, appetizer, or side dish that comes together quickly and pleases any crowd.
Ingredients
Main Ingredients
- 6 - 7 medium potatoes, boiled and peeled (about 2 pounds)
- 1 pound white cheese (such as mozzarella or cheddar)
- 1/4 cup cornmeal plus 2 tbsp for rolling the fritters
- 4 large eggs
- 3 tsp oregano
- 1 1/2 tsp smoked paprika
- 2 tablespoons chopped fresh parsley or green onions (optional)
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, cheese, oregano, smoked paprika, 2 eggs, 1/4 cup cornmeal, and salt and pepper to taste. Mix thoroughly until well combined to form the base mixture for the fritters.
- Shape Patties: Divide the mixture into 12 equal portions roughly the size of tennis balls, then flatten each portion slightly into a patty shape to prepare for frying.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat it over medium heat until hot and shimmering, ready for frying.
- Prepare Coatings: Place the 2 tablespoons of cornmeal in a shallow dish. In a separate deep dish, beat the remaining 2 eggs until smooth.
- Coat Patties: Take each potato patty and first coat it evenly with cornmeal, then dip it thoroughly into the beaten eggs, ensuring full coverage for a crispy exterior.
- Fry Patties: Carefully add the coated patties in batches to the hot oil. Fry for 3 to 4 minutes on each side until they turn golden brown and crispy, making sure not to overcrowd the pan to maintain oil temperature.
- Drain Excess Oil: Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil and keep them crisp.
- Serve: Serve the fritters immediately, topped with chopped fresh parsley or green onions for a fresh touch. Optionally, offer dipping sauces such as sour cream, garlic aioli, or ketchup on the side.
Notes
- Use starchy potatoes like Russets to ensure a fluffy texture inside the fritters.
- Do not overmix the batter to keep the fritters light and crispy rather than dense.
- For extra crunch, try grating the potatoes instead of mashing them.
- Ensure the oil temperature is about 350°F (hot enough) to avoid soggy fritters.
- Fry in batches without overcrowding to maintain proper frying temperature.
- Drain fritters on paper towels to remove excess oil and maintain crispiness.
- Customize flavors by adding herbs like thyme or garlic powder, or extra cheese.
- Fritters can be made ahead and reheated in the oven or skillet to restore crispness.
