Leftovers Makeover: Mashed Potato Fritters. There are a ton of ways to reinvent leftover mashed potatoes so they are (nearly) just as exciting the next day. Case in point - our Cheesy Leftover Mashed Potato Fritters. They're simple to make and are irresistibly creamy, crispy, cheesy… enough so that you'll be whipping up some mashed potatoes just to be able to make them.
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!
A perfect side dish or snack, and a great way to use up leftovers.
You can have Leftovers Makeover: Mashed Potato Fritters using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Leftovers Makeover: Mashed Potato Fritters
- It's of For the fritters:.
- Prepare 2 cups of mashed potatoes (firmly packed).
- It's 1/3 cup of flour for the fritters.
- Prepare 1 of large egg.
- Prepare 1/2-2/3 cup of grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack).
- You need 1 of large green onion, chopped (white parts, too).
- It's of For frying:.
- Prepare 2 cups of oil.
Corn and cheddar mashed potato fritters are a two-in-one way to use up any corn left over from the feast. If you also want to finely chop any extra roasted cauliflower and add it to the mix, that. It is very simple to make Leftover Turkey and Mashed Potatoes Fritters. Then, combine it with leftover mashed potatoes, eggs and flour.
Leftovers Makeover: Mashed Potato Fritters step by step
- 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 in a pan 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!.
Next, form fritters, dip in a bit more flour and fry. Add two eggs to your leftover mashed potatoes and combine. Use an ice cream scooper or your hands to make golf ball-sized balls with the mashed potatoes. It should be half way up the potato. Sometimes the family just wants what we like to call a "stick to your ribs" meal.