Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, leftovers makeover: mashed potato fritters. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Leftovers Makeover: Mashed Potato Fritters is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Leftovers Makeover: Mashed Potato Fritters is something that I have loved my entire life.
Today's video is about my experimenting with leftover mashed potatoes. I made mashed potato fritters for an afternoon snack, it. Garlic-Rosemary Potato Fritters Cook lots of chopped garlic and rosemary in olive oil until fragrant. Form into patties (chill, if time allows).
To begin with this particular recipe, we must prepare a few ingredients. You can cook leftovers makeover: mashed potato fritters using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Leftovers Makeover: Mashed Potato Fritters:
- Take For the fritters:
- Make ready 2 cups mashed potatoes (firmly packed)
- Prepare 1/3 cup flour for the fritters
- Get 1 large egg
- Prepare 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
- Get 1 large green onion, chopped (white parts, too)
- Prepare For frying:
- Get 2 cups oil
Start by taking your day old, leftover mashed potatoes and corn and add them to a bowl. Next, add chopped scallions, cheese, egg, flour, and baking powder. 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.
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!
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. If leftover mashed potatoes is a phrase that's actually in your vocabulary, you've automatically done yourself a favor by not scarfing them down the day of. After you've made all the leftover sandwiches and plates of turkey and sides you can handle, here's another way to clean out your refrigerator Potato Rolls made with leftover mashed potatoes cook up fluffy and golden and have a little sweetness to them. Put those leftover potatoes to good use and fry up some cheesy mashed potato bites.
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