Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, leftovers makeover: mashed potato fritters. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Leftovers Makeover: Mashed Potato Fritters is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Leftovers Makeover: Mashed Potato Fritters is something that I have loved my whole life.
Garlic-Rosemary Potato Fritters Cook lots of chopped garlic and rosemary in olive oil until fragrant. Sprinkle with Cheddar, bread crumbs, and oil. Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
To get started with this particular recipe, we must prepare a few components. You can cook leftovers makeover: mashed potato fritters using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leftovers Makeover: Mashed Potato Fritters:
- Take For the fritters:
- Take 2 cups mashed potatoes (firmly packed)
- Get 1/3 cup flour for the fritters
- Make ready 1 large egg
- Make ready 1/2-2/3 cup grated cheese (such as Cheddar, Jack, Mozzarella, Colby Jack)
- Make ready 1 large green onion, chopped (white parts, too)
- Get For frying:
- Take 2 cups oil
Henderiks says to mix two cups of mashed potatoes with an egg, a handful of spinach, tomatoes and shredded low-fat feta or cheddar cheese. Store your leftover mashed potatoes in an airtight container in the fridge and they will be good for up to three days. Once you have made the pancakes, you store them in the fridge for two to three days and reheat them in the oven. How Do You Serve These Pancakes?
Steps 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!
Leftover potatoes can also be baked into focaccia like in this recipe from Snappy Gourmet. These Garlicky Mashed Potato Cakes from An Edible Mosaic are finished with a Raspberry Ginger Mustard Chutney, although some leftover cranberry sauce or gravy would do the trick too. 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. Reheating mashed potatoes gives a sad meal, but thankfully there are some excellent ways to use them in recipes.
So that is going to wrap this up with this exceptional food leftovers makeover: mashed potato fritters recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
