Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, leftovers makeover: mashed potato fritters. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Leftovers Makeover: Mashed Potato Fritters is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Leftovers Makeover: Mashed Potato Fritters is something that I have loved my whole life.
Garlic-Rosemary Potato Fritters Cook lots of chopped garlic and rosemary in olive oil until fragrant. Sprinkle with Cheddar, bread crumbs, and oil. Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
To begin with this recipe, we have to prepare a few components. You can have leftovers makeover: mashed potato fritters using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leftovers Makeover: Mashed Potato Fritters:
- Get For the fritters:
- Get 2 cups mashed potatoes (firmly packed)
- Make ready 1/3 cup flour for the fritters
- Prepare 1 large egg
- Take 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
- Get 1 large green onion, chopped (white parts, too)
- Get For frying:
- Prepare 2 cups oil
Take mashed potatoes to a higher plane by loading them with crisp bacon, sour cream, butter, and Cheddar cheese. Store your leftover mashed potatoes in an airtight container in the fridge and they will be good for up to three days. Once you have made the pancakes, you store them in the fridge for two to three days and reheat them in the oven. How Do You Serve These Pancakes?
Instructions to make Leftovers Makeover: Mashed Potato Fritters:
- 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!
Leftover mashed potatoes make the perfect batter for the next morning's pancakes. Henderiks says to mix two cups of mashed potatoes with an egg, a handful of spinach, tomatoes and shredded low-fat feta or cheddar cheese. But rewarmed mashed potatoes are never destined to be terribly good – they turn floury and dry overnight, and any attempts to revive them only succeed in making them more sticky. There are lots of places to secretly stick leftover mashed potatoes, but the question of seasoning complicates matters. Leftover potatoes can also be baked into focaccia like in this recipe from Snappy Gourmet.
So that is going to wrap this up with this special food leftovers makeover: mashed potato fritters recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
