Happy Holidays, everyone! I hope you’ve all been enjoying the company of your loved ones and gorging yourselves on lots of good food.
This should have been entitled, “Some Days Are Just Not Meant For Making Aioli, and Other Experiments”. But then I realized I have fallen into the SEO trap of making titles straightforward (and dare I say, BORING). You know what else can get boring? Eating the same leftovers, day after day. So I thought I’d re-mix my mashed potatoes into something new.
I had also intended to make a roasted garlic aioli to go with these, but my best efforts were foiled and the aioli kept breaking. Fortunately, these fritters are wonderful on their own – and really simple to make.
Cheesy Mashed Potato Fritters
Makes 18 fritters
1 1/2 cups leftover mashed potato (note: of course, being leftover is optional)
1 large egg
3/4 cup panko crumbs
18 1/2″ cubes of cheddar cheese
oil for frying
Mix together mashed potato and egg (add salt and pepper if necessary; you can also add other things like chopped chives or crumbled bacon).
Take a spoonful of potato mixture and wrap it around a cube of cheese, rolling the potato into a ball.
Fill a deep pot with oil 2″ deep. Heat the oil to 350F.
Dip each potato ball into the panko crumbs, rolling around to coat.
Fry in small batches. Potato fritters are ready when they float to the top and are golden.
Remove fritters with a slotted spoon and drain on a paper-towel lined plate.
Serve while hot.
The above photo also marks my first experiment in working with fluorescent lighting. The result, while not as dimensional and enticing as natural light, isn’t too bad – and should tide me over during the darker months of the year.
That’s it for now – I’d better get back to my family affairs. Wishing a wonderful holiday season to you and yours!