We had mashed potatoes left over from steak night earlier in the week and we were a bit snackish this morning, so I made these.
You can add ham to the batter and sprinkle the fritters with powdered sugar and voilà! Monte Cristo Fritters. 🙂
- For the fritters:
- 2 cups mashed potatoes (firmly packed)
- 1/3 cup flour for the fritters
- 1 large egg
- 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
- 1 large green onion, chopped (white parts, too)
- For frying:
- 2 cups oil
Put all ingredients in a large mixing bowl. (Try to sprinkle the salt evenly over the entire surface area of the mashed potatoes so you don’t accidentally get a super salty bite.)
Get in with your hands (or a wooden spoon or spatula if you’re not a handsy person) and mix everything thoroughly.
Preheat oil to somewhere between 350F and 375F. If you don’t have a thermometer, you can sprinkle some flour into the oil and if it starts to gently sizzle right away, your oil’s ready.
Gently drop batter into the oil by spoonfuls. I like to take two silverware tablespoons and make them in a quenelle shape.
Fry for 6 to 8 minutes until they’re a dark golden brown, turning two or three times during the process to make sure all sides get cooked evenly.
Blot the oil from the fritters on a paper towel, paper bag, or tempura paper, and enjoy!
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