2 Ingredient Mashed Potato Fritters
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.
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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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