Recipe: Potato Fritters
YIELD: 10 (3-4 fritter) servings
3 cups Idaho Russet mashed potatoes
2 cups gluten free cornmeal, white or yellow
½ cup red peppers, small dice
½ cup yellow peppers
½ cup green onion, sliced on the bias
½ cup celery, small dice
1 Tbsp. cilantro, chopped
2 tsps. crushed red pepper flakes
2 tsps. baking soda
½ tsp. baking powder
1 Tbsp. kosher salt
½ tsp. ground black pepper
3 eggs, whipped*
sea salt, as needed for garnish
1. Combine in mixing bowl: mashed potatoes, cornmeal, red & yellow peppers, green onion, celery, cilantro, crushed red pepper flakes, baking soda, baking powder, kosher salt and black pepper.
2. Mix it all up and fold in whipped eggs. (If the recipe is to be made vegan, eggs can be eliminated. Just be aware that the fritters will be denser.)
3. Using a #30 portion scoop, drop fritter batter into deep fat fryer or Swiss tilt fryer at 350°F for 5 to 6 minutes, or until cooked through and a deep golden brown.
4. Fritters are done when they’re golden brown and crispy. Place on paper towels, sprinkle with sea salt, allow to rest 2 minutes.
5. The finished fritters can be served with a variety of different sauces. The sky’s the limit: sweet & sour sauce, ranch dressing, Sriracha aioli, tomatillo salsa, even barbecue sauce.
*If the recipe is to be made vegan, eggs can be eliminated. Just be aware that the fritters will be denser.
Photos: Anna Yap, UC Berkeley/Idaho Potato Commission; Recipe: Chefs Frank Petersen and Eugene Stoffel/Idaho Potato Commission