Mashed Potato Fritters

Mashed Potato Fritters
Staff Writer
Mashed Potato Fritters
Comstock Saloon
Mashed Potato Fritters

If you're one of those cooks that welcomes anything fried to the table, then this new rendition on mashed potatoes is a must for you. It makes the perfect substitution for mashed potatoes on holidays like Thanksgiving, or could be a great weeknight treat with your roast chicken

2
Servings
506
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  potatoes, washed, peeled, and quartered
  • 1/2  Cup  water
  • 4  Tablespoons  butter
  • 1/2  Cup  flour
  • eggs
  • Salt and pepper, to taste

Directions

Boil the potatoes in a large pot of heavily salted water. Cook as you would mashed potatoes.

When done, drain and let them rest on an uncrowded pan or plate to cool down. If you have an oven already on, put them in there for 5 minutes to dry out. When dried out, mash the potatoes as you normally would. My preference is to use a mill so the potatoes are evenly broken up without overworking them. Ricers are great, too.

While the potatoes are cooking, combine the ½ cup water, butter, and a small pinch of salt and pepper into a sauce pot and bring to a boil. Have a whisk and wooden spoon handy. When it comes to a boil, turn down the heat and slowly add the flour with one hand and use the whisk with your other to break up the clumps. When the mix begins to thicken, switch to the wooden spoon and continue to stir the batter over the low heat. Stir until the batter starts to pull off the sides of the pan and becomes 1 homogenous lump. Turn off the heat. Add 1 egg to the pot and stir vigorously to incorporate. When fully combined, add the second egg and stir until incorporated. This batter is also known as pate choux. Learning this technique opens a world of delicious sweet and savory recipes in your future.

When the potatoes and batter are both done, combine thoroughly. This can be done ahead of time, even the night before.

When you’re ready to fry, heat a large pot of oil or a home fryer to 350 degrees. Using a spoon or an ice cream scoop; carefully drop small portions of the potato mix into the fryer. Fry until golden. When done, pull them out and let drain on a paper towel. Lightly salt.

These guys are delicious and you’ll want to just grab them, but be careful because they are really hot. This recipe can easily be doubled, tripled, etc. for a larger group. Also, it’s pretty easy to customize this recipe by adding herbs, grated cheese, or truffle oil to the mix before frying.

Nutritional Facts

Total Fat
12g
17%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
95g
73%
Protein
8g
17%
Vitamin A, RAE
88µg
13%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
85mg
9%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
44µg
11%
Iron, Fe
5mg
28%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
127mg
18%
Selenium, Se
7µg
13%
Sodium, Na
431mg
29%
Water
239g
9%
Zinc, Zn
1mg
13%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.