Potato and Cheese Fritters with Herbs Recipe

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Cozy Potato and Cheese Fritters with Herbs Recipe, Made Simple

There’s something wonderfully soothing about the humble potato that’s transformed into golden, crispy fritters packed with melty cheese and fragrant herbs. When I made these Potato and Cheese Fritters with Herbs Recipe on a lazy weekend, I was immediately hooked by their toasty, buttery edges and soft, flavorful centers. They feel like a warm hug from the kitchen, perfect for any time you crave comfort food with a touch of freshness.

You’ll find this recipe approachable whether you’re a weeknight warrior or a weekend cook wanting to slow down and savor every step. It’s one of those dishes where simple ingredients come together to create magic—the cornmeal coating adds just the right crispness, while the herbs lift the flavor beautifully. I love how it invites you to get creative without stress.

Ready to dive in? Let’s break down exactly what makes these fritters so special and how you can master this Potato and Cheese Fritters with Herbs Recipe in your own kitchen.

Ingredient Lowdown

• Potatoes: The foundation, boiled until tender. I recommend starchy ones like Russets for fluffiness.
• White cheese: Mild and melty—think mozzarella or a crumbly feta for contrast and richness.
• Cornmeal: Adds a satisfyingly crisp exterior. Using some for rolling gives each fritter perfect texture.
• Eggs: A binder that also contributes to a golden crust when fried.
• Oregano and smoked paprika: These herbs and spices bring warmth and a subtle smokiness that elevate the earthy potatoes.
• Fresh parsley or green onions (optional): For a fresh herbal punch that brightens the dish.
• Salt and pepper: Essential to balance flavors—don’t skimp here!
• Vegetable oil: For frying. Choose one with a high smoke point like canola or sunflower to get that beautifully crisp finish without burning.

Set Up for Success

Before you jump in, take a moment to prep your ingredients—the classic French term “mise en place” is a total game-changer here. Boil and peel your potatoes until just tender, grate or crumble your cheese, and gather your herbs and spices. Have your eggs beaten and cornmeal ready for dredging to keep things flowing smoothly. I warm my skillet early, but keep the heat moderate to ensure that perfect golden crust without scorching.

Step-by-Step: Potato and Cheese Fritters with Herbs Recipe

1. Mix the base: In a large bowl, mash the boiled potatoes until smooth but slightly textured. Stir in your cheese, oregano, smoked paprika, two beaten eggs, cornmeal, and a good pinch of salt and pepper. The mixture should feel soft but hold together well. I like to mix gently, so the cheese stays tender and melty inside.
2. Shape the fritters: Scoop out about a tennis-ball-sized portion and flatten it into a patty roughly 3 inches wide and ¾-inch thick. The texture should be tender but firm enough to handle without falling apart.
3. Prep for frying: Pour ¼ inch of vegetable oil into a skillet and warm it over medium heat. Place the cornmeal in a shallow dish and beat the remaining eggs in a separate bowl. Coat each patty first in cornmeal, then dip it into the beaten eggs for a beautiful, crispy coating. This two-step coating gives you fritters that are perfectly crisp and not greasy.
4. Fry until golden: Carefully place the fritters in the hot oil, making sure not to overcrowd the pan. You want enough space for each to sizzle on contact, creating that robust, golden crust. Fry for about 3-4 minutes per side, flipping once, until the outsides are crisp and toastily browned while the inside stays soft and cheesy.
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Chef’s Notes & Success Tips

To keep your Potato and Cheese Fritters with Herbs Recipe from absorbing too much oil, make sure your skillet reaches the right temperature before frying. Test with a small piece of batter – if it sizzles immediately, you’re good to go. Avoid overcrowding, or the fritters will steam rather than crisp. And remember: use a slotted spatula to flip gently—you want to keep their round shape intact!

5. Drain and serve: Transfer the fritters to a paper towel-lined plate to soak up excess oil. Serve immediately, sprinkled with fresh parsley or green onions for a vibrant finish. I love pairing mine with a cool, tangy sour cream or a garlicky aioli, but ketchup works just as well for a nostalgic touch.

Flavor Twists for Potato and Cheese Fritters with Herbs Recipe

• Add a finely chopped chili or smoked chipotle powder for a spicy kick.
• Swap white cheese for sharp cheddar or tangy goat cheese for a flavor jump.
• Mix in sautéed mushrooms or caramelized onions for deeper, savory complexity.
• Fresh dill or tarragon can replace parsley for a fragrant herbaceous note.
• Use sweet potatoes instead of regular potatoes for a sweeter, colorful twist.
• Try a sprinkle of grated Parmesan on top before frying for an extra crispy cheese crust.

Storage & Make-Ahead Tips

• Make the potato and cheese mixture ahead and refrigerate, shaping just before frying.
• Leftover cooked fritters keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet to restore crispness.
• To freeze, flash freeze shaped patties on a tray, then transfer to a ziplock bag. Fry from frozen, adding a minute or two to cooking time.
• If stored cooked, reheat in a 375°F oven for 10-12 minutes to keep them crisp and warm.

Potato and Cheese Fritters with Herbs Recipe FAQs

• Can I use leftover mashed potatoes? Absolutely! Leftover mashed potatoes work well; just make sure they’re seasoned and not too watery for the best texture.
• What cheese melts best for this recipe? I recommend mild, melting cheeses like mozzarella or Monterey Jack, but firmer cheeses like feta add great flavor with a bit of crumbly texture.
• How do I prevent the fritters from falling apart? Make sure the potato mixture is not too wet. Using cornmeal and eggs as binders helps, and don’t overcrowd the pan while frying.
• Can I bake these instead of frying? Yes! Bake at 400°F on a greased baking sheet for about 20 minutes, flipping halfway for even browning. They’ll be less crispy but still delicious.
• What’s the best dipping sauce? Sour cream with a squeeze of lemon, garlic aioli, or a simple ketchup are all great. You can customize dips to your taste.

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