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Easy Potato Fritters Recipe

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4.8 from 53 reviews

These Easy Potato Fritters are crispy, cheesy, and bursting with flavor. Made from mashed potatoes mixed with white cheese, cornmeal, eggs, and aromatic spices, then pan-fried to golden perfection. Perfect as a snack, appetizer, or side dish, served hot with fresh parsley and optional dipping sauces.

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
  • 3 tsp oregano
  • 1 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley or green onions (optional)

For Frying

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

Instructions

  1. Prepare the Potatoes: Boil and peel 6 to 7 medium potatoes. Once cooked and cooled, mash or grate them until smooth.
  2. Mix Ingredients: In a large bowl, combine the mashed potatoes, crumbled white cheese, 1/4 cup cornmeal, oregano, smoked paprika, salt, and pepper. Add 2 of the eggs and mix everything thoroughly. Optionally mix in chopped parsley or green onions for extra flavor.
  3. Form Fritters: Shape the potato mixture into 12 balls roughly the size of tennis balls, then flatten them slightly to form patties.
  4. Prepare Coating: In a shallow dish, place 2 tablespoons of cornmeal. In a separate deep dish, beat the remaining 2 eggs.
  5. Coat Fritters: Lightly roll each patty in the cornmeal, then dip into the beaten eggs to coat completely.
  6. Heat Oil: Pour vegetable oil to a depth of about 1/4 inch in a large skillet and heat over medium heat until hot but not smoking.
  7. Fry Fritters: Adding the fritters in batches to avoid overcrowding, fry each side for 3 to 4 minutes or until they turn golden brown and crispy.
  8. Drain Excess Oil: Remove fritters and place them on a paper towel-lined plate to absorb any excess oil.
  9. Serve: Serve immediately garnished with chopped parsley. Enjoy with optional dipping sauces like sour cream, garlic aioli, or ketchup.

Notes

  • Use firm white cheese for best texture and flavor.
  • Ensure oil is hot enough before frying to achieve crispiness without absorbing excess oil.
  • Do not overcrowd the pan to maintain even frying and optimal crispiness.
  • These fritters are best enjoyed fresh and hot for maximum crunch.
  • You can substitute cornmeal for breadcrumbs if you prefer a different texture.

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