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Potato and Cheese Fritters Recipe

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4.6 from 87 reviews

Potato Fritters are crispy, golden patties made from boiled potatoes, white cheese, and aromatic spices, fried to perfection and ideal as a savory snack or side dish. These fritters are coated in cornmeal and egg for a crunchy exterior and soft, flavorful interior, offering a comforting and satisfying treat.

Ingredients

Main Ingredients

  • 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
  • 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

  1. Prepare the Potato Mixture: In a large bowl, combine the mashed boiled potatoes, crumbled white cheese, oregano, smoked paprika, 2 eggs, 1/4 cup cornmeal, and salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated and you have a consistent mixture.
  2. Form the Fritter Patties: Using your hands, shape the mixture into 12 tennis ball-sized portions. Then flatten each portion slightly to form round patties approximately 1/2 inch thick.
  3. Prepare for Coating: Pour 2 tablespoons of cornmeal in a shallow dish. In a separate deep dish, beat the remaining 2 eggs thoroughly.
  4. Coat the Patties: Take each potato patty and first coat it evenly in the cornmeal. Then dip it into the beaten eggs, ensuring the entire surface is covered. This double coating helps achieve a crispy and golden crust.
  5. Heat the Oil: In a large skillet, pour vegetable oil to cover about 1/4 inch of the pan. Heat the oil over medium heat until it reaches a temperature suitable for frying, approximately 350°F (175°C), or until a small breadcrumb sizzles immediately upon contact.
  6. Fry the Fritters: Carefully place the coated patties into the hot oil in batches, making sure not to overcrowd the pan. Fry each side for 3–4 minutes until golden brown and crispy. Use a spatula to flip them gently to cook evenly on both sides.
  7. Drain Excess Oil: Once fried, transfer the fritters to a paper towel-lined plate to absorb excess oil and keep them crisp.
  8. Serve: Serve the potato fritters immediately, garnished with chopped fresh parsley or green onions if desired. Optionally, accompany with dipping sauces such as sour cream, garlic aioli, or ketchup for added flavor.

Notes

  • Boil potatoes until tender but not falling apart for best texture.
  • Make sure the oil is hot enough before frying to avoid greasy fritters.
  • You can substitute white cheese with feta or ricotta for different flavor profiles.
  • For a vegetarian option, ensure the cheese used is suitable for vegetarians.
  • Double coating with cornmeal and egg gives a crispier crust.
  • Fritters are best enjoyed fresh and hot for optimal crispness.

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