Potato Fritters

5 from 1 vote

Golden brown and fried to crispy perfection, these mashed potato fritters are the ultimate side dish, appetizer, or brunch treat!

Prep Time10

Cook Time15

Total Time25

Servings:

Mash or grate the potatoes.
6 medium potatoes, boiled and peeled (about 2 pounds)
In a large bowl, mix the mashed potatoes, ¼ cup of the cornmeal, cheese, spices, and the eggs. Mix well.
1 cup shredded mozzarella cheese, 3 teaspoons oregano, 1 ½ teaspoons smoked paprika, Salt and pepper to taste, 2 large eggs, ½ cup cornmeal (divided)
Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
Coat each of the patties using the remaining cornmeal (helps to make them nice and crispy).
Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
Vegetable oil, for frying
Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve immediately with optional chopped parsley and/or dipping sauces, such as sour cream, garlic aioli, or ketchup.
2 tablespoons chopped fresh parsley

Grating the potatoes instead of mashing will result in a firmer texture.
To make ahead, you can shape the patties ahead of time and refrigerate for up to 24 hours before frying. Ot you can freeze the shaped, uncooked fritters on a baking sheet, then transfer to a freezer bag for up to 3 months. Don’t thaw before cooking, but increase frying time 1-2 minutes.
To bake the patties instead of frying, place them on a baking sheet lined with parchment paper and cook in a preheated 400 degree F oven for 20-25 minutes, flipping halfway through. For extra crispness, spray or brush them with a little oil before baking.
To ensure uniform size and even cooking, use a cookie scoop to portion the potato mixture.
You can swap the mozzarella cheese for cheddar, feta, or Parmesan for a different flavor profile.
Mix in shredded zucchini, carrots, or spinach for extra nutrients.
Add chili flakes, cumin, or a pinch of cayenne for a kick.
For gluten-free fritters, use almond flour or gluten-free breadcrumbs instead of cornmeal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer for crispiness.
Warm in an air fryer or oven at 375 degrees F for 10 minutes, or on the stovetop in a dry pan to maintain crispness.

Serve with sour cream, tzatziki, garlic aioli, or a spicy chipotle sauce.
These potato pancakes are perfect paired with grilled meats, roasted vegetables, or a fresh salad.
Enjoy these for breakfast! Top them with a fried egg and avocado for a hearty morning meal.
Use as a burger patty in a bun with lettuce, tomato, and sauce.