Main Page
For breakfast
Pancakes made from mashed potatoes in a frying pan

Mashed Potato Fritters

Simple, fluffy, tender, and appetizing — a hit with the whole family! These pan-fried mashed potato fritters are perfect for breakfast or an afternoon snack. Make the mash fresh for the occasion, or use leftovers from last night's dinner. Either way, the fritters turn out delicious and everyone will love them!

katushafin

Recipe author

Pancakes made from mashed potatoes in a frying pan

Watch the video

Composition / ingredients

Servings:

Potatoes (large)

Butter

Eggs

Flour (more or less as needed)

Baking powder

0.5

Vegetable oil (for frying)

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 42 % 15 g

Carbohydrates 50 % 18 g

221 kcal

GI: 68 / 0 / 32

Cooking method

Step 1:

How do you make mashed potato fritters? Gather your ingredients. I'm not giving an exact weight for the potatoes — just go by size; you'll need 4 large ones. The amount of flour depends on how thick your finished mash is; I ended up using a little more than the recipe calls for. You can leave out the dill entirely or swap in another fresh herb.
Step 2:

Wash, dry, and finely chop the dill.
Step 3:

Scrub the potatoes well under running water with a brush, then peel them. Cut them into a few pieces, put them in an appropriately sized pot, and cover with clean cold water. Filtered or bottled water with a neutral taste works best; if you use tap water, keep in mind it can lend the dish an off flavor.
Step 4:

Boil the potatoes over low heat until tender, usually 20–25 minutes after they come to a boil. Test with a knife — it should slide in easily. Drain, then mash the potatoes. Add the butter and stir. Let the mash cool a little, then beat in the egg and add the dill. Season with salt and pepper to taste and mix until smooth.
Step 5:

Start adding the flour a little at a time, stirring after each addition.
Step 6:

The batter should be thick enough to hold its shape on a spoon. You'll really know once you start frying — if the fritters are hard to flip, work in a little more flour.
Step 7:

Heat a skillet over high heat and add the frying oil. Spoon out the batter, shaping round fritters.
Step 8:

Fry them over medium heat until golden, then flip with a spatula. This is when you'll see whether the batter needs more flour — I added a bit after the first batch.
Step 9:

Transfer the finished fritters to a plate. Fry the rest of the batter the same way. I got 16 fritters.
Step 10:

Serve the fritters hot with sour cream. Enjoy!

I'd never fried fritters from mashed potatoes before — I'd only ever made potato patties. We loved this version: the fritters came out fragrant and tender, with a crisp, appetizing crust.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Every cooking oil is good only up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying and keep the heat in check.
Important! The wrong pan can ruin even the best recipe. Choose a good skillet suited to the dish you're making.