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nameMashed Potato Fritters
descriptionCrispy and creamy, these are my favorite use for leftovers.
urlhttps://12tomatoes.com/mashed-potato-fritters
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Ingredients
  • 3 cups leftover mashed potatoes, chilled
  • 3/4 cup cheddar cheese, grated
  • 2 tablespoons scallions, chopped, plus more for serving
  • 1 egg, beaten
  • 1/2 cup plus 3 tablespoons all-purpose flour, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying, as needed
  • Sour cream, for serving
Preparation
  1. In a large bowl, combine the mashed potatoes, cheese, scallions, egg, and 3 tablespoons flour, and salt and pepper, and mix until combined.
  2. Divide mixture into 12 portions. Roll each into a ball and then flatten into a 1/2-inch thick pancake.
  3. Place remaining flour in a shallow dish and dredge each pancake lightly in flour.
  4. Heat 4 tablespoons oil in a large pan over medium-heat.
  5. Once oil is hot, fry fritters in batches until golden brown and crispy on each side, about 3 minutes per side. Work in batches - don't overcrowd pan. Add more oil as needed between batches.
  6. Remove cooked fritters to a paper towel-lined plate and sprinkle with salt. Serve topped with sour cream and scallions. Enjoy!
  7. Note: If your mashed potatoes are dry, you might need to add another egg. If your mashed potatoes are especially wet, you might need to add a bit more flour to help the fritters hold together.
Crispy and creamy, these are my favorite use for leftovers.
Course: Side
Allergen(s): Milk, Milk

Recipe adapted from Just a Taste.

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Mashed Potato Fritters

Crispy and creamy, these are my favorite use for leftovers.

Mashed Potato Fritters

4.7 from 86 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 cups leftover mashed potatoes, chilled
  • 3/4 cup cheddar cheese, grated
  • 2 tablespoons scallions, chopped, plus more for serving
  • 1 egg, beaten
  • 1/2 cup plus 3 tablespoons all-purpose flour, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying, as needed
  • Sour cream, for serving

Preparation

  1. In a large bowl, combine the mashed potatoes, cheese, scallions, egg, and 3 tablespoons flour, and salt and pepper, and mix until combined.
  2. Divide mixture into 12 portions. Roll each into a ball and then flatten into a 1/2-inch thick pancake.
  3. Place remaining flour in a shallow dish and dredge each pancake lightly in flour.
  4. Heat 4 tablespoons oil in a large pan over medium-heat.
  5. Once oil is hot, fry fritters in batches until golden brown and crispy on each side, about 3 minutes per side. Work in batches - don't overcrowd pan. Add more oil as needed between batches.
  6. Remove cooked fritters to a paper towel-lined plate and sprinkle with salt. Serve topped with sour cream and scallions. Enjoy!
  7. Note: If your mashed potatoes are dry, you might need to add another egg. If your mashed potatoes are especially wet, you might need to add a bit more flour to help the fritters hold together.