How to Make Appetizing Leftovers Makeover: Mashed Potato Fritters

Leftovers Makeover: Mashed Potato Fritters. All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.

You won't mind loading up on this tasty makeover of your leftover mashed potatoes. With bacon, butter, onion, celery, garlic, spices and shredded American cheese for great flavor and flour and egg for structure, these little cakes fry up beautifully golden. Make them even more tempting with a cool. You can cook Leftovers Makeover: Mashed Potato Fritters using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Leftovers Makeover: Mashed Potato Fritters

1. Prepare of For the fritters:.
2. It's 2 cups of mashed potatoes (firmly packed).
3. You need 1/3 cup of flour for the fritters.
4. Prepare 1 of large egg.
5. You need 1/2-2/3 cup of grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack).
6. You need 1 of large green onion, chopped (white parts, too).
7. It's of For frying:.
8. It's 2 cups of oil.

These crispy, cheesy mashed potato cakes are the best way to give new life to leftover mashed potatoes. You actually can fry mashed potatoes without all of the added flavors and ingredients that we've used here. But they'll fall apart as they fry unless they have at least an egg and some cheese to. Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.

Leftovers Makeover: Mashed Potato Fritters instructions

1. 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.).
2. Get in with your hands (or a wooden spoon or spatula if you're not a handsy person) and mix everything thoroughly..
3. 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..
4. Gently drop batter into the oil by spoonfuls. I like to take two silverware tablespoons and make them in a quenelle shape..
5. 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..
6. Blot the oil from the fritters on a paper towel, paper bag, or tempura paper, and enjoy!.

Preheat skillet and add a couple of tablespoons of Crisco shortening or oil. Make sure the mixture is not too thin. Garlic-Rosemary Potato Fritters Cook lots of chopped garlic and rosemary in olive oil until fragrant. 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.