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Close up of a stack of potato fritters garnished with parsley.

Cheesy Potato Fritters

These cheesy potato fritters are crispy on the outside, soft and fluffy inside, and ready in under 30 minutes. Made with simple ingredients, they’re perfect for quick lunches, snack breaks, or easy appetizers. Serve hot with your favorite dipping sauces for a snack everyone will love.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 12
Author: Shilpa

Equipment

Ingredients

  • 6 - 7 medium potatoes boiled and peeled (about 2 pounds)
  • 1 pound white cheese (Mozzarella, Monterey Jack, queso blanco, or mild cheddar)
  • ¼ cup cornmeal plus 2 tbsp for rolling the frittatas
  • 4 large eggs
  • 3 tsp oregano
  • 2 tsp smoked paprika
  • 2 tablespoons parsley
  • Salt and pepper to taste
  • ¼ cup vegetable oil for frying

Instructions

  • Mash or grate the boiled potatoes.
  • In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, ¼ cup cornmeal, salt, and pepper. Mix the mixture well.
  • Form 12 balls the size of tennis balls. Then flatten them slightly into patties. Repeat with the remaining mixture.
  • Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
  • Place two tablespoons of cornmeal in a shallow dish. Whisk the remaining two eggs in another deep dish.
  • Place the potato fritters first in the cornmeal and then dip them in the egg.
  • Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
  • Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
  • Serve immediately with chopped parsley and dipping sauce, such as sour cream, garlic aioli, or ketchup.

Notes

  • For best results, use starchy potatoes like Russets or Yukon Golds. They mash easily and help the fritters hold together with a light, fluffy texture.
  • Let the potatoes cool completely after boiling before mixing the batter. Hot potatoes can make the mixture too soft and harder to shape.
  • If adding extra vegetables like zucchini or carrots, squeeze out any moisture before mixing to keep the batter from getting wet.
  • Bake or air fry the fritters if you prefer a lighter version. They’ll be a little less crispy than pan-fried but still golden and delicious.
  • Leftover fritters can be frozen after cooking. Reheat directly from frozen in the oven or air fryer for the best crispiness.

Nutrition

Calories: 275kcal | Carbohydrates: 23g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 278mg | Potassium: 529mg | Fiber: 3g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 22mg | Calcium: 299mg | Iron: 2mg
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