Potato Fritters
Servings: 4 fritters
Calories: 210kcal
Ingredients
- 1 large russet potato boiled and peeled
- 2 tablespoons white cheddar cheese
- 2 tablespoons yellow cornmeal for rolling the fritters
- 2 large eggs divided lightly beaten
- ½ teaspoon oregano
- ¼ teaspoon smoked paprika
- 1 tablespoon chopped green onions
- Salt and pepper to taste
- ¼ cup vegetable oil for frying
Instructions
- Boil the potatoes until tender.1 large russet potato
- In medium bowl, mash the cooked potatoes and mix in cheese, 1 egg, oregano, and paprika. Mix well and salt to taste.2 tablespoons white cheddar cheese, 2 large eggs, ½ teaspoon oregano, ¼ teaspoon smoked paprika, Salt and pepper to taste
- Form 3-5 evenly sized balls. Then flatten them slightly into a disc shape. Repeat with the remaining mixture.
- Heat about 1/4 inch of vegetable oil in a medium size heavy skillet over medium heat.¼ cup vegetable oil
- In a small bowl, beat the remaining egg2 large eggs
- Add the cornmeal in a shallow dish.2 tablespoons yellow cornmeal
- Place the potato fritter first in the egg and then roll in the cornmeal.
- Once the oil is hot, add the fritters. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid over crowding the pan.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately and garnish with chopped green onions
Notes
Shortcut: You can also use leftover mashed potatoes.
Nutrition
Serving: 1fritter | Calories: 210kcal | Carbohydrates: 6g | Protein: 5g | Fat: 19g | Sodium: 178mg | Fiber: 1g | Sugar: 0.2g
