Potato Fritters Recipe
Introduction
Potato fritters are a delightful and crispy snack or side dish that combine tender potatoes with creamy white cheese and fragrant spices. These golden patties are perfect for a comforting meal or a tasty appetizer enjoyed by all ages.
Ingredients
- 6-7 medium potatoes, boiled and peeled (about 2 pounds)
- 1 pound white cheese
- 1/4 cup cornmeal plus 2 tablespoons for rolling the fritters
- 4 large eggs
- 3 teaspoons oregano
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons chopped fresh parsley or green onions (optional)
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Step 1: Mash or grate the boiled and peeled potatoes in a large bowl.
- Step 2: Add the white cheese, oregano, smoked paprika, 2 eggs, 1/4 cup cornmeal, and salt and pepper to the mashed potatoes. Mix thoroughly until the ingredients are well combined.
- Step 3: Divide the mixture into 12 portions about the size of a tennis ball, then flatten each into a patty shape.
- Step 4: Pour vegetable oil to a depth of about 1/4 inch in a large skillet and heat it over medium heat.
- Step 5: Place 2 tablespoons cornmeal in a shallow dish. In a separate deep dish, beat the remaining 2 eggs.
- Step 6: Coat each potato patty first in the cornmeal, then dip it into the beaten eggs.
- Step 7: When the oil is hot, fry the patties in batches without overcrowding the skillet. Cook each side for 3 to 4 minutes until golden brown and crispy.
- Step 8: Remove the fritters and drain on a paper towel-lined plate to remove excess oil.
- Step 9: Serve immediately, garnished with chopped fresh parsley if desired. Optional sauces like sour cream, garlic aioli, or ketchup complement these fritters well.
Tips & Variations
- For extra flavor, try adding finely chopped green onions or fresh herbs like dill or chives to the potato mixture.
- Use a cheese that melts well, such as feta or a mild white cheese, to achieve a creamy center.
- To make these gluten-free, ensure your cornmeal is certified gluten-free and omit any other flour-based coatings.
- If you prefer baked fritters, place shaped patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Storage
Store leftover potato fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a toaster oven to restore crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well for a slightly sweeter variation. Prepare them the same way by boiling and mashing before mixing with the other ingredients.
What type of white cheese is best for this recipe?
Soft and crumbly cheeses like feta or farmer’s cheese are ideal as they blend smoothly with the potatoes and add a nice tangy flavor.
PrintPotato Fritters Recipe
These Potato Fritters are a crispy and savory treat, combining creamy mashed potatoes with flavorful white cheese and aromatic spices. Perfectly pan-fried to golden perfection, they make a delicious snack or side dish that pairs well with various dipping sauces.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 fritters 1x
- Category: Snack
- Method: Frying
- Cuisine: International
Ingredients
Scale
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 tbsp chopped fresh parsley or green onions (optional)
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Prepare the potatoes: Mash or grate the boiled and peeled potatoes until you achieve a smooth or slightly textured consistency, depending on your preference.
- Combine the mixture: In a large bowl, mix the mashed potatoes with the white cheese, 3 tsp oregano, 1 1/2 tsp smoked paprika, 1/4 cup cornmeal, 2 eggs, and salt and pepper to taste. Stir thoroughly until all ingredients are well incorporated.
- Form the fritters: Divide the mixture into 12 equal portions roughly the size of tennis balls. Flatten each ball slightly into a patty shape for even cooking.
- Prepare coating stations: Pour 2 tbsp of cornmeal into a shallow dish. In a separate deep dish, beat the remaining 2 eggs thoroughly.
- Coat the patties: First, roll each patty in the cornmeal to lightly coat the surface, then dip each into the beaten eggs to ensure a crispy, golden coating when fried.
- Heat the oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering hot but not smoking.
- 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 the fritters turn golden brown and crispy.
- Drain excess oil: Remove the fried fritters using a slotted spatula and transfer them onto a plate lined with paper towels to absorb any excess oil.
- Serve: Serve immediately while hot, garnished with freshly chopped parsley or green onions if desired. Optionally, accompany with dipping sauces such as sour cream, garlic aioli, or ketchup for extra flavor.
Notes
- Ensure the oil is at medium heat; too hot will burn the fritters before cooking inside, and too low will make them greasy.
- Using a combination of mashing or grating potatoes can affect texture – grating yields a slightly crispier interior.
- The white cheese should be firm but crumbly, like feta or farmer’s cheese, to blend well without melting excessively.
- Fresh herbs like parsley or green onions add brightness but can be omitted if unavailable.
- Adjust seasoning with salt and pepper according to your taste preference.
- Serve fritters immediately to enjoy the best crispiness; leftovers can be reheated in a skillet or oven to maintain texture.
Keywords: potato fritters, crispy potato patties, pan-fried potato cakes, white cheese fritters, easy snack recipe
