Leftovers Makeover: Mashed Potato Fritters

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. 🙂



  1. For the fritters:
  2. 2 cups mashed potatoes (firmly packed)
  3. 1/3 cup flour for the fritters
  4. 1 large egg
  5. 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
  6. 1 large green onion, chopped (white parts, too)
  7. For frying:
  8. 2 cups oil


  1. 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.)

  2. Get in with your hands (or a wooden spoon or spatula if you’re not a handsy person) and mix everything thoroughly.

  3. 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.

  4. Gently drop batter into the oil by spoonfuls. I like to take two silverware tablespoons and make them in a quenelle shape.

  5. 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.

  6. Blot the oil from the fritters on a paper towel, paper bag, or tempura paper, and enjoy!

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