Easy Potato Fritters
These easy potato fritters are perfectly crisp on the outside and light and fluffy in the middle. Top them with your favorite sauce or salsa.
Ingredients
- 6 - 7 medium potatoes boiled and peeled (about 2 pounds)
- 1 pound white cheese
- ¼ cup cornmeal plus 2tbsp for rolling the frittatas
- 4 large egg
- 3 teaspoon oregano
- 1 ½ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley or green onions optional
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
Make the Potatoes
- Mash or grate the potatoes.
- In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt to taste. Mix the mixture well.
- Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
Fry the Fritters
- 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.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve
- Serve immediately with chopped parsley
- Option: Serve with dipping sauce, such as sour cream, garlic aioli, or ketchup.
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