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Instructions:
- Prepare the Potatoes:
- Peel the potatoes and cut them into chunks. Place them in a large pot and cover with water.
- Bring the water to a boil and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain the potatoes well and return them to the pot.
- Mash the Potatoes:
- Mash the cooked potatoes using a potato masher or a fork until smooth and free of lumps. Let them cool slightly for easier handling.
- Make the Fritter Mixture:
- To the mashed potatoes, add the shredded cheddar cheese, chopped green onions (if using), egg, garlic powder, onion powder, flour, and breadcrumbs. Season with salt and pepper.
- Stir the mixture well until everything is evenly combined. If the mixture feels too loose, you can add a little more flour to help bind it together.
- Shape the Fritters:
- Dust your hands lightly with flour and form the potato mixture into small, compact fritters, about 1 1/2 to 2 inches in diameter. You can make them round or slightly flattened, depending on your preference.
- Once formed, place the fritters on a plate or tray. If you want extra crispiness, you can lightly dust the fritters with a little flour before frying.
- Fry the Fritters:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully add the fritters to the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes on each side, or until they are golden brown and crispy.
- Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the crispy potato and cheese fritters warm with a side of sour cream, ranch dressing, or your favorite dipping sauce.
- Garnish with extra chives or parsley for a fresh touch.
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