Potato Fritters with Cheese and Herbs Recipe

Introduction

Potato fritters are crispy, golden patties packed with creamy potatoes and tangy white cheese. This simple recipe creates a delicious snack or side dish that’s perfect for any time of day.

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

1. Step 1: Mash or grate the boiled potatoes until smooth.
2. Step 2: In a large bowl, combine the mashed potatoes, crumbled white cheese, oregano, smoked paprika, 2 eggs, 1/4 cup cornmeal, salt, and pepper. Mix thoroughly.
3. Step 3: Shape the mixture into 12 balls about the size of tennis balls, then flatten each slightly into a patty.
4. Step 4: Pour vegetable oil to a depth of about 1/4 inch in a large skillet and heat over medium heat.
5. Step 5: Place the 2 tablespoons of cornmeal in a shallow dish. Beat the remaining 2 eggs in a separate deep dish.
6. Step 6: Coat each potato patty first lightly in cornmeal, then dip into the beaten eggs.
7. Step 7: Fry the fritters in batches, avoiding overcrowding, for 3–4 minutes on each side until golden brown and crispy.
8. Step 8: Remove fritters from the skillet and drain on paper towels to remove excess oil.
9. Step 9: Serve immediately, garnished with chopped parsley or green onions if desired. Optionally, offer dipping sauces like sour cream, garlic aioli, or ketchup.

Tips & Variations

• Using a combination of mashed and grated potatoes can add extra texture to your fritters.
• Substitute smoked paprika with regular paprika or a pinch of cayenne for a different flavor profile.
• For a vegetarian version, omit any cheeses containing animal rennet and ensure oil is plant-based.
• Adding finely chopped fresh herbs like dill or chives can enhance freshness.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep them crisp, or warm briefly in a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato fritters ahead of time?

Yes, you can prepare the potato mixture and shape the patties in advance. Keep them covered in the refrigerator and fry just before serving for best results.

What type of cheese works best in this recipe?

Traditional white cheese with a mild, slightly salty taste works well. Feta or queso fresco are good alternatives that melt nicely and add flavor.

Potato Fritters with Cheese and Herbs Recipe

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4.5 from 58 reviews

Delicious and crispy Potato Fritters made with boiled potatoes, white cheese, and a blend of spices, pan-fried to golden perfection. These savory patties are perfect as a snack or side dish and can be served with various dipping sauces.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 fritters 1x
• Category: Snack
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Potato Mixture

• 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

For Frying

• Vegetable oil, for frying

Instructions

1. Prepare the Potatoes: Mash or grate the boiled and peeled potatoes until smooth or slightly chunky according to preference. In a large bowl, combine the mashed potatoes with the white cheese, 2 eggs, 1/4 cup cornmeal, oregano, smoked paprika, salt, pepper, and optional parsley or green onions. Mix thoroughly until all ingredients are evenly incorporated.
2. Form the Fritters: Divide the mixture into 12 equal portions, shaping each into a ball roughly the size of a tennis ball. Flatten each ball gently to form a patty about 1/2 inch thick. Set aside and prepare for frying.
3. Prepare for Frying: Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat the oil over medium heat until it’s hot but not smoking. In shallow separate dishes, place 2 tablespoons of cornmeal in one, and beat the remaining 2 eggs in the other.
4. Coat the Fritters: Lightly dust each potato patty in cornmeal, then dip into the beaten eggs to coat well. This will help create a crispy and golden crust during frying.
5. Fry the Fritters: Carefully place the coated fritters into the hot oil in batches, making sure not to overcrowd the pan. Fry each side for 3 to 4 minutes or until golden brown and crispy. Use a spatula to turn the fritters gently to avoid breaking them.
6. Drain Excess Oil: Remove the fried fritters from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil.
7. Serve: Serve the potato fritters immediately, garnished with fresh chopped parsley. Optionally, pair them with dipping sauces such as sour cream, garlic aioli, or ketchup for extra flavor.

Notes

• Make sure the oil is at the right temperature before frying to avoid greasy fritters.
• You can substitute white cheese with feta or ricotta for varied flavors.
• Adding chopped green onions or fresh herbs enhances the taste but is optional.
• Fritters are best served hot and crispy but can be reheated in an oven or skillet.
• For a gluten-free option, ensure cornmeal is gluten-free and avoid any flour coatings.

Keywords: potato fritters, fried potato patties, cheese fritters, savory snack, crispy potato cakes