Now that July is ending, I’m seeing a huge flood of submissions for Little Thumbs Up! I’ll defiitely visit each and everyone of your recipes, give me some time~!
I too, still have some potato recipes not yet blogged, so you will be seeing more potato recipes from me for the next few days!
Today’s recipe is a very simple fritter – mashed potatoes (I used mashed potatoes and carrots), corn, egg, cheese, flour, coriander, salt and pepper! The crunch from the corn makes the fritters super addictive. I originally wanted to bake the fritters instead of pan-frying them, but I was craving for something fried… so pan-frying it is!
I made quite a lot of fritters from this recipe, so I froze the remaining cooked ones and reheat them in my oven whenever I crave for a snack.
Let’s start cooking!
|2) Mix in the flour.||3) Form into patties and fry until golden-brown.|
- 1 cup mashed potatoes (I used 1 large potato + ¼ carrot)
- ½ cup corn
- ¼ cup coriander, snipped
- ¼ cup Parmesan cheese, grated
- 1 egg
- ½ cup all-purpose flour
- Salt and freshly ground black pepper
- Oil for frying
- Combine mashed potatoes, corn, coriander, cheese and egg together in a large mixing bowl. Mix in just enough flour until you can form a patty without the mixture falling apart. Season with salt and black pepper.
- Heat about 1-inch of oil in a frying pan over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening the fritters slightly with the back of a spoon. Fry the fritters until golden-brown on both sides, about 2 to 3 minutes per side.
- Remove and drain on paper towels and serve hot. If not, keep the fritters warm in a 100 degrees Celsius oven.
- Adapted from Carrie's Experimental Kitchen