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Potato-Cheese Fritters

Potato-Cheese Fritters

Bocaditos de Papa

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Yield: 12 fritters

Ingredients

  • 1 lb. russet potatoes, peeled and quartered
  • 1 cup shredded pepper jack or cheddar cheese
  • 2 tbsp. shredded Parmesan cheese
  • 3 large eggs, lightly beaten
  • 1 tbsp. chopped fresh cilantro
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • canola oil for deep frying
  • salsa (optional)

Directions

  1. In a large saucepan, place potatoes in enough salted water to cover. Bring to a boil, then reduce heat. Simmer, covered, for 15-20 minutes or until potatoes are tender, then drain.
  2. In a large bowl, mash potatoes with a potato masher until smooth. Fold in cheeses, eggs, cilantro, salt, cumin, and cayenne pepper. Shape mixture into twelve, 3-inch diameter patties. If desired, cover and chill for up to 24 hours before cooking.
  3. In a large skillet, heat 1-inch of oil to 375˚. Add potato patties, three or four at a time and fry, about 2 minutes or until golden brown, turning once halfway through cooking time. Drain on paper towels. Serve hot and top with salsa if desired.
Aviva Kanoff has been described as "the Indiana Jones of cooking"—an adventurer, world traveler and fearless hero on the ground, in any vehicle and anywhere with a cooktop. As a former student of the French Culinary Institute, Aviva’s artistic approach led her to creative experimentation with food. She is the author of the award winning No Potato Passover and Gluten Free Around the World.
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Anonymous US March 9, 2015

Looks tasty! Will have to remember this for Chanukah! Reply

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