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Easy Potato Fritters Recipe

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5 from 343 reviews

This Easy Potato Fritters recipe offers crispy, golden-brown patties made from mashed potatoes mixed with white cheese, cornmeal, and aromatic spices. Fried until crunchy outside and tender inside, these fritters are perfect as a snack or side dish, served with optional dipping sauces like sour cream or garlic aioli.

Ingredients

Potato Mixture

  • 6 – 7 medium potatoes, boiled and peeled (about 2 pounds)
  • 1 pound white cheese
  • 1/4 cup cornmeal plus 2 tbsp for rolling the fritters
  • 4 large eggs (2 for the mixture, 2 for coating)
  • 3 tsp oregano
  • 1 1/2 tsp smoked paprika
  • 2 tablespoons chopped fresh parsley or green onions (optional)
  • Salt and pepper to taste

For Frying

  • Vegetable oil, for frying (about 1/4 inch depth in skillet)

Instructions

  1. Make the Potatoes: Mash or grate the boiled and peeled potatoes thoroughly in a large bowl. Add the white cheese, 3 teaspoons of oregano, 1 1/2 teaspoons smoked paprika, 1/4 cup cornmeal, 2 beaten eggs, salt, and pepper to taste. Mix everything well until fully combined.
  2. Form the Fritters: Divide the mixture into 12 equal parts and shape each into a ball the size of a tennis ball. Slightly flatten each ball into a patty shape. Set aside.
  3. Prepare for Frying: Pour the 2 tablespoons of cornmeal into a shallow dish. Beat the remaining 2 eggs in a separate deep dish. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until hot.
  4. Coat the Fritters: One by one, coat each potato patty first by rolling lightly in the cornmeal, then dipping into the beaten eggs. This double coating helps achieve a crispy crust.
  5. Fry the Fritters: Carefully add the coated fritters in batches to the hot oil. Avoid overcrowding the pan. Fry each side for 3 to 4 minutes or until golden brown and crispy. Turn gently to cook evenly.
  6. Drain Excess Oil: Remove cooked fritters from the skillet and place on a plate lined with paper towels to absorb excess oil.
  7. Serve: Serve the fritters immediately, garnished with chopped fresh parsley if desired. Optionally, accompany with dipping sauces like sour cream, garlic aioli, or ketchup for added flavor.

Notes

  • For best texture, use starchy potatoes like Russets for mashing.
  • White cheese can be replaced with feta or ricotta for varying flavors.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Pat fritters dry with paper towels before frying if the mixture is too wet.
  • These fritters are best served fresh but can be kept warm in a low oven if needed.

Find it online: https://alinacooks.com/easy-potato-fritters-recipe/