Crispy on the outside and pancake-like on the inside. These fritters can be served for breakfast, lunch or supper. Great use of leftover mashed potatoes!
2 cups leftover mashed potatoes
1/4 cup grated onion, squeeze extra liquid out in paper towels
2/3 cup shredded cheddar cheese
2 eggs
6 tbsps flour
2 tsps baking powder
1/2 tsp salt
1/4 tsp pepper
1 cup kernel corn, canned or frozen and defrosted
1 tbsp fresh chopped parsley
vegetable oil for frying
Combine the potato, onion, cheddar and eggs. Then mix the flour, baking powder, salt, pepper and parsley together before adding it to the potato mixture. Finally add the corn.
Using a scoop, measure balls out and place on a parchment lined baking sheet. Gently press them down to form patties using damp hands. Chill in fridge at least 1 hour.
When ready to cook, heat oil in a skillet to medium high and cook patties 3-5 minutes per side or to as browned as you like. (I like mine brown!)
Makes 8 patties
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