Bite into delicious crispy mashed potato fritters, perfectly spiced and beautifully golden brown; they are perfect for picky eaters and real crowd pleasers. We love making these for unexpected visitors; they’re a tasty snack that goes down very well!
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Why you’ll love our easy potato fritter recipe
- They are perfect as a snack, appetizer, or side dish.
- Ideal for picky eaters, adults and kids all love them.
- It’s an easy recipe, and the kids can help prepare them.
- They store well, make a double batch, and you can freeze them.
- All the ingredients are 100% vegetarian.
Dipped in our favorite sauce, in a burger bun, added to a pitta bread, or as a tasty side dish, we find so many ways to eat these delicious fritters.
What ingredients do I need?
You’ll need all of the ingredients in the photograph below.
How to make mashed potato fritters with step-by-step instructions
Making our mashed potato fritters recipe Is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
If you are using leftover mashed potatoes, then you can skip this step.
Making the mashed potato
Bring a large pan of salted water to a boil and add your potatoes for approximately 10 minutes; your potatoes should be soft but not too soft.
Drain all the water from the potatoes, mash them until they are smooth, and set them aside to cool.
Making the potato fritters
Add your mashed potatoes to a large bowl, then add baking powder, all-purpose flour, scallions, sweetcorn kernels, peas, shredded cheese, smoked paprika, garlic powder, beaten egg, and kosher salt and pepper.
Stir to combine.
Divide your potato mixture equally and use your hands to form patties.
Heat olive oil on medium heat in a large nonstick skillet (frying pan), then add the fritter batter to the hot oil.
Fry each side for 2-3 minutes until they are golden brown.
Depending on the size of your skillet, you may have to repeat the process until all of your potato fritters are cooked.
Once cooked, place your crispy potato fritters on kitchen paper towels to soak up excess moisture.
Enjoy your delicious potato fritters!
Recipe notes and expert tips
- Make them crispier
Dip your potato patties in egg and seasoned breadcrumbs before frying them.
- Cheddar cheese
Make sure you check the label on the cheese to ensure it’s vegetarian.
- Test the fritter
Make sure they hold together and if not, add more flour; see more tips further up in the post.
We’ve used olive oil, but you can also use vegetable oil.
- Test the oil
It’s important that the oil is hot enough to get the crispiness; add a tiny piece of the mixture to the oil; if it sizzles, it’s ready; if not, then wait a little longer and test again.
- Got a soggy fritter?
There’s every chance your oil wasn’t hot enough; if it’s not hot enough when you fry, the fritter will absorb the oil, making it soggy.
How do I store leftover mashed potato fritters?
Our mashed potato fritters will keep in the fridge for up to 3 days when stored in an airtight container.
They also freeze well for up to 3 months.
Freeze them with a small sheet of parchment paper between each fritter, and they won’t stick together.
Can I use leftover mashed potatoes?
Yes, you can use leftover mashed potatoes to make our fritters.
Just skip the boiling of the potatoes in our recipe card and follow the rest of the instructions.
What do I serve mashed potato fritters with?
These pan-fried fritters are like tasty mashed potato pancakes or potato latkes and are perfect dipped in sour cream or into your favorite dipping sauce.
Have them with French fries, BBQ beans, and a fried egg.
Do I have to grate the potatoes?
No, you don’t.
This recipe is for mashed potato fritters, so there’s no need to grate them.
Some fritter recipes call for this, but we’re making it really simple, so there’s no need for expensive equipment like a food processor.
Are they like hash browns?
Not exactly; they are more like a pancake and hash brown, so while similar, they are definitely different.
Test before you fry
Nobody wants a fritter that falls apart, so it’s important to test them before adding them to the oil.
If you can hold your fritter and it doesn’t fall apart or isn’t floppy, then you are good to go.
If it seems too soft or falls apart, then you need to add a little more flour to the potato mixture.
We recommend adding a little bit, then shaping them again, checking if this has made them more stable, and repeating until you get a perfect consistency.
Remember, you can add flour, but once it’s in the mix, you can’t remove it, so slowly does it!
Play with the flavors
We always encourage you to play with the flavors so you get the fritter that is perfect for YOU.
You may want to add fresh parsley or fresh dill to the mix; fresh herbs are always great.
More easy recipes for you to try
If you like our mash potato fritters, then you should give these easy recipes a try.
Mashed potato fritters
Making the mashed potato
- 1 pinch Salt
- 1¼ lbs Potatoes peeled
For the fritter mixture
- 1 tsp Baking powder
- ¾ cup All purpose flour
- 4 Scallions finely chopped
- 1 cup Sweetcorn kernels
- ¾ cup peas
- 2 cups Cheddar cheese grated
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 Egg beaten
- Salt and pepper to taste
- 2 tbsp Vegetable oil
Making the mashed potato
- If you are using leftover mashed potatoes, then you can skip this step
- Bring a large pan of salted water to a boil and add your potatoes for approximately 10 minutes, your potatoes should be soft but not too soft. Drain all the water from the potatoes, mash them until they are smooth, and set them aside to cool1 pinch Salt, 1¼ lbs Potatoes
Making the fritters
- Add your mashed potatoes to a large bowl, then add baking powder, all purpose flour, scallions, sweetcorn kernels, peas, grated cheese, smoked paprika, garlic powder, beaten egg, and kosher salt and pepper. Stir to combine1 tsp Baking powder, ¾ cup All purpose flour, 4 Scallions, 1 cup Sweetcorn kernels, ¾ cup peas, 2 cups Cheddar cheese, 1 tsp Smoked paprika, 1 tsp Garlic powder, 1 Egg, Salt and pepper
- Divide your potato mixture equally and use your hands to form balls, then squash them into patty shapes. Heat olive oil on medium heat in a large nonstick skillet (frying pan), then add the fritter batter to the hot oil. Fry each side for 2-3 minutes until they are golden brown. Depending on the size of your skillet, you may have to repeat the process until all of your potato fritters are cooked. Once cooked, place your crispy potato fritters on kitchen paper towels to soak up excess moisture. Enjoy your delicious potato fritters!
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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