Easy potato fritters
Equipment
- paper towel
Ingredients
- 6-7 medium potatoes, boiled and peeled (about 2 pounds)
- 4 large eggs
- 1 pound white cheese
- 1/4 cup cornmeal (plus 2tbsp for rolling the frittatas)
- 1 1/2 tsp smoked paprika
- 3 tsp oregano
- 2 tbsp chopped fresh parsley or green onions (optional)
- black pepper, to taste
- salt, to taste
- vegetable oil, for frying
- your favorite dipping sauce like sour cream, garlic aioli, or ketchup (optional)
Instructions
- Mash or grate the potatoes. n a large bowl, combine the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix thoroughly until well combined.
- Shape the mixture into 12 tennis ball-sized portions, then flatten each one slightly into a patty.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Place cornmeal in a shallow dish and beat the eggs in a separate deep dish. Lightly coat each fritter with cornmeal, then dip it into the beaten eggs.
- Once the oil is hot, fry the fritters in batches, cooking for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the fritters to a plate lined with paper towels to absorb excess oil.
- Serve immediately, garnished with chopped parsley.
Notes
- Pair with a dipping sauce like sour cream, garlic aioli, or ketchup for extra flavor.
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