Introduction

These easy potato fritters are crispy on the outside and soft on the inside, making a perfect snack or side dish. Combining boiled potatoes with white cheese and fragrant spices, they come together quickly and fry up golden brown. Serve them fresh with your favorite dipping sauce for a crowd-pleasing treat.

The image shows a white rectangular plate with eight golden-brown fried patties arranged in two rows, each patty topped with small green herb pieces. A silver spoon with a bit of white sauce is placed on the plate's right side. Near the plate, at the bottom left, there is a small white bowl filled with white sauce garnished with green herbs. The setting is on a white marbled surface with a beige cloth underneath the plate and spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-7 medium potatoes, boiled and peeled (about 2 pounds)
1 pound white cheese
1/4 cup cornmeal plus 2 tbsp for rolling the fritters
4 large eggs
3 tsp oregano
1 1/2 tsp smoked paprika
2 tbsp chopped fresh parsley or green onions (optional)
Salt and pepper to taste
Vegetable oil, for frying

Instructions

Step 1: Mash or grate the boiled and peeled potatoes until smooth or slightly chunky, depending on your preference.
Step 2: In a large bowl, combine the mashed potatoes, crumbled white cheese, oregano, smoked paprika, 2 beaten eggs, 1/4 cup cornmeal, and salt and pepper to taste. Mix thoroughly until well combined.
Step 3: Divide the mixture into 12 tennis ball-sized portions, then flatten each portion slightly to form a patty.
Step 4: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat.
Step 5: Place 2 tablespoons of cornmeal in a shallow dish and beat the remaining 2 eggs in a separate deep dish.
Step 6: Coat each potato patty first in the cornmeal, then dip it into the beaten eggs, ensuring an even coating.
Step 7: Once the oil is hot, fry the patties in batches without overcrowding the pan. Cook for 3–4 minutes on each side until golden brown and crispy.
Step 8: Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 9: Serve immediately, sprinkled with chopped parsley and your choice of dipping sauce such as sour cream, garlic aioli, or ketchup.

Tips & Variations

For extra flavor, add minced garlic or finely chopped green onions to the potato mixture.
You can substitute the white cheese with feta or ricotta for a different texture and taste.
Use sweet potatoes instead of regular potatoes for a sweeter variation.
To make the fritters gluten-free, use a gluten-free cornmeal or substitute with almond flour.
Serve with a dollop of sour cream mixed with fresh herbs for a refreshing dip.

Storage

Store leftover potato fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for a few minutes on each side to regain their crispiness. Avoid microwaving if possible, as this can make them soggy.

How to Serve

The image shows a white rectangular plate filled with nine golden-brown fried patties arranged in two neat rows, each patty slightly crispy on the edges with a textured surface. Small bits of chopped green herbs are sprinkled over the patties, adding a touch of fresh color. A silver spoon rests on the bottom right corner of the plate, with a small dollop of creamy white sauce on it, also garnished with chopped herbs. In the background, part of another white round plate with more patties and herbs is visible, placed on a beige cloth on top of a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the potato fritters ahead of time?

Yes, you can prepare the potato mixture and shape the patties ahead of time. Keep them refrigerated and fry just before serving for the best texture and flavor.

What can I use instead of white cheese?

If you don’t have white cheese, feta, ricotta, or even shredded mozzarella can be good substitutes depending on your preference.