Mashed Potato Fritters
Imagine delicious fritters that are soft on the inside and crispy on the outside, fresh out of the pan. I promise you that these go really fast so make a double batch. You can serve these with a variety of veggies on the side and a yummy dip. You’ll enjoy every bite! A great recipe for leftover mashed potatoes.
Makes 17 fritters
4 Tbsp oil
1 green onion
1 large onion
70 grams flour (1/2 cup)
1 tsp salt
1. Fill a pot with water and bring to a boil. Peel the potatoes and put them in the boiling water. Cook until soft (use a knife to check that it easily pierces the potato). Drain and transfer to a bowl. Add the oil and mash until you get a smooth consistency. Best kept in the refrigerator for 24 hours.
2. Chop the onion. Put a pan on medium heat. Add 2 Tbsp of oil to a pan and add the onion. Sauté until golden. Chop the green onion, around 3 Tbsp and add to the mashed potatoes along with the onion and flour and season with salt.
3. Wet hands and form patties. Add a few Tbsp of oil to a hot pan and fry the fritters until golden. Make sure the fritters don’t stick to the bottom of the pan. Flip and flatten a bit and fry until golden.
4. Remove and let drain on a plate lined with paper towels.
5. Don’t feel like frying? Preheat an oven to 180 degrees Celsius. Line a baking tray with generously greased parchment paper. Arrange the patties on the paper and bake for around 30 minutes or until golden. Don’t flip sooner or they’ll fall apart. Flip and bake until golden.
Best served with the sour cream dip, it’s amazing. The dried tomatoes also feature in the photo.
Good to know…
These aren’t the easiest fritters to make. I recommend using red potatoes. The best is to use leftover mashed potatoes. Just keep in mind that everyone has their own way of making mashed potatoes, so if you make yours are quite creamy and soft, you should add around 1/3 cup of flour, otherwise it’ll be difficult for these to keep their shape.
You have to work with wet hands, otherwise the mixture will stick to your hands.
When you fry these, you have to make sure that they don’t stick to the bottom of the pan. If they do, switch to a different pan.
Be patient, you’ll succeed in the end. The insides of the fritters retain their mashed potato consistency.
These can be eaten at room temperature.