Ingredients
Potato Mixture
- 6 – 7 medium potatoes, boiled and peeled (about 2 pounds)
- 1 pound feta cheese
- 1/4 cup cornmeal
- 4 large eggs
- 3 teaspoons oregano
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons chopped fresh parsley or green onions (optional)
- Salt and pepper, to taste
For Coating and Frying
- 2 tablespoons cornmeal (for coating)
- Vegetable oil, for frying (about 1/4 inch in skillet)
Instructions
- Mash or Grate Potatoes: Start by boiling and peeling the potatoes, then mash or grate them into a large bowl. This forms the base of your fritter mixture.
- Prepare Egg and Cornmeal Coatings: In a small bowl, beat two eggs and set aside. In another small bowl or plate, pour 2 tablespoons of cornmeal for coating the fritters later.
- Mix Ingredients: Add feta cheese, 1/4 cup cornmeal, 2 eggs, oregano, smoked paprika, salt, pepper, and optional parsley or green onions to the mashed potatoes. Mix everything together thoroughly until well combined.
- Form Fritters: Shape the mixture into 12 balls the size of tennis balls, then flatten them slightly to form patties.
- Heat Oil: Pour vegetable oil into a large skillet to about 1/4 inch depth and heat over medium heat until hot for frying.
- Coat and Fry: Dip each patty first in the beaten egg, then coat with the 2 tablespoons of cornmeal. Carefully add fritters in batches to the hot oil.
- Cook Until Golden: Fry each side for 3-4 minutes or until the fritters are golden brown and crispy, taking care not to overcrowd the skillet.
- Drain Excess Oil: Remove fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve and Garnish: Garnish fritters with chopped parsley and serve immediately with dipping sauces like sour cream, garlic aioli, or ketchup as desired.
Notes
- Use leftover boiled potatoes or freshly boiled ones for best texture.
- Feta can be substituted with other firm cheeses if preferred.
- Adjust seasoning like smoked paprika and oregano to taste.
- Do not overcrowd the frying pan as it lowers the oil temperature causing soggy fritters.
- For extra crispiness, let the fritters rest a few minutes before frying to help the mixture firm up.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
