Name: Potato Fritters with Cheese and Spices Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
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 tablespoons chopped fresh parsley or green onions (optional); Salt and pepper to taste; Vegetable oil, for frying

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Introduction

Potato fritters are a crispy, savory treat perfect for any meal or snack. Made with mashed potatoes, cheese, and spices, they offer a comforting bite with a golden crust. This recipe is simple and rewarding for home cooks craving something deliciously homemade.

A stack of five golden-brown, crispy patties is centered on a white plate, each patty showing a slightly rough texture with small green bits mixed inside. The patties get a bit darker and more browned towards the edges. On top of the stack, there is a dollop of white sour cream with three sliced green onion rings laid on it for garnish. The background has a soft focus with a white marbled surface under the plate, creating a clean and simple setting. 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 tablespoons for rolling the fritters
4 large eggs
3 teaspoons oregano
1 1/2 teaspoons smoked paprika
2 tablespoons chopped fresh parsley or green onions (optional)
Salt and pepper to taste
Vegetable oil, for frying

Instructions

Step 1: Mash or grate the boiled potatoes until smooth or with a little texture, according to 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. Mix well until the ingredients are evenly incorporated.
Step 3: Form the mixture into 12 balls roughly the size of tennis balls. Flatten each ball slightly to create patties.
Step 4: Pour vegetable oil to a depth of about 1/4 inch in a large skillet and heat over medium heat.
Step 5: Place the additional 2 tablespoons of cornmeal in a shallow dish. Beat the remaining 2 eggs in a separate deep dish.
Step 6: Lightly coat each potato patty in cornmeal, then dip it into the beaten eggs to coat evenly.
Step 7: When the oil is hot, fry the fritters in batches, avoiding overcrowding. Cook each side for 3–4 minutes or until golden brown and crispy.
Step 8: Remove the fritters with a slotted spoon and place on paper towels to drain any excess oil.
Step 9: Serve immediately, garnished with chopped parsley if desired. You can also offer dipping sauces like sour cream, garlic aioli, or ketchup on the side.

Tips & Variations

For extra flavor, add a pinch of cayenne pepper or minced garlic to the potato mixture.
Use sharp white cheese for a more pronounced taste or substitute with feta or ricotta salata.
Make the fritters gluten-free by using cornmeal only and ensuring your cornmeal is certified gluten-free.
If you prefer a lighter version, bake the patties at 400°F (200°C) for about 20 minutes, flipping halfway through.

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 to maintain their crispness or warm them in a toaster oven. Avoid microwaving if possible, as this can make them soggy.

How to Serve

A white rectangular plate holds about ten round, golden-brown fried patties arranged in three rows, each patty showing a crispy and slightly uneven surface texture. Small green herb pieces are sprinkled on and around the patties, adding fresh color contrast. A silver spoon lies diagonally at the plate’s bottom right corner holding a white creamy dip, with some green herb bits scattered on it. The plate sits on a soft beige cloth napkin on 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 prepare the fritters in advance?

Yes, you can form the patties and keep them refrigerated for a few hours before frying. Just cover them with plastic wrap to prevent drying out.

What type of white cheese works best?

Soft, crumbly cheeses like feta or farmer’s cheese work well, as they melt slightly and add creaminess without overpowering the potato flavor.