2 Ingredient Mashed Potato Fritters

These crispy mashed potato fritters are crispy on the outside and soft and creamy on the inside. They are an easy appetizer or side dish to make and a great way to use up leftover mashed potatoes. The potato fritters need just 2 ingredients. You can also easily customize them for more flavors.

I’m always looking for new ways to use up leftover mashed potatoes and these crispy mashed potato fritters are such an easy way to serve mashed potatoes a different way. They also make an easy appetizer.

Ingredients

• Leftover mashed potatoes
• Flour

The potato fritters themselves need only two ingredients. You will also need some cooking oil to cook them in. You can also add herbs and spices to give the fritters even more flavor.

Mashed potatoes: This recipe works best with cold leftover mashed potatoes that are least a day old. When the potatoes are refrigerated for at least a day, they will have a more solid texture, which makes them easier to shape into patties. It is also best to use thick-style mashed potatoes rather than a runny, thinner mashed potato recipe. I used this mashed potatoes recipe.

Flour: Flour is used as a binding agent and as a coating for the fritters. Flour can be substituted with potato starch.

How to Make Potato Fritters

The mashed potatoes and some of the flour is mixed together. The mixture is then shaped into patties and coated with more flour. The potato fritters are then pan fried in oil until golden and crispy.

Additional Add-Ins

You can add fresh herbs, spices or cheese to add more flavor to these potato fritters. Here are some ideas:

• Finely chopped chives or scallions
• Garlic powder
• Chili powder
• Fresh cheese (like Parmesan or cheddar)

More Potato Recipes

• 2 Ingredient Mashed Potato Donuts
• Mashed Potato Waffles
• 4 Ingredient Crispy Potato Flowers

2 Ingredient Mashed Potato Fritters

Servings: 8 fritters

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Appetizer, Side Dish

Cuisine: American

These mashed potato fritters are crispy on the outside and soft and creamy on the inside. They are an easy appetizer or side dish and a way to use up leftover mashed potatoes.

5 from 1 vote

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Ingredients

• 2 cups (480 g) day-old mashed potatoes cold
• 1/2 cup (65 g) all purpose flour divided
• cooking oil (canola, vegetable or olive) for pan-frying

Instructions

• Add cold mashed potatoes to a large mixing bowl. Add in 3 tbsp of flour and mix until the flour is evenly incorporated into the potatoes. If you are adding herbs or spices, stir them in.
• Measure 1/4 cup of the mixture and form it into a 2-inch wide disk, about 1/2 inch thick. Set onto a flat surface lined with parchment paper. Repeat with remaining mashed potatoes mixture. If your mashed potatoes are on the thinner side and you are having trouble forming the disks then you can add in more flour (1 tbsp at a time), until you have a mixture that you can form into disks.
• Coat the potato disks in the remaining flour until they are fully coated on all sides. If you had to use more flour in your mixture you may need to add more flour for coating.
• Heat a thin layer of cooking oil in a non-stick skillet over medium high heat.
• Working in batches, add a few fritters to the hot oil. Fry about 2 minutes per side, until golden brown and crispy.
• Remove from oil and place fritters on a paper towel lined plate to absorb excess oil. Repeat with remaining patties. If desired, season the fritters with a little more salt and/or herbs and spices.
• Allow to cool slightly before eating. You can serve the fritters as is or you can serve them with dipping sauce or fresh sour cream or more herbs and spices.

Notes

• Herbs and spices are optional but will add more flavor. The ones in the photos have chives added into the batter and are garnished with fresh scallions.
• This recipe works best with thick-style mashed potatoes. See post for the mashed potato recipe I used. You also should let them sit in the fridge for at least one day and use the potatoes while they are cold. Cold day-old leftover mashed potatoes are thicker and easier to work with to form into patties/disks without needing a lot of flour or other binding agents.
• The nutrition estimate is only for the potato patties and does not include the oil used for cooking. It is difficult to determine the amount of oil absorbed in by the patties which is why it is not included.

Nutrition

Serving: 1fritter, Calories: 87kcal, Carbohydrates: 13g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Sodium: 142mg, Fiber: 1g, Sugar: 1g, NET CARBS: 12

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!