Ingredients:

  • 4 cups cold Mashed Potatoes (firmly packed)
  • 1 large Egg, lightly beaten
  • 1/4 cup All-Purpose Flour (plus more for dusting)
  • 1 cup Sharp Cheddar Cheese, finely grated
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly cracked
  • 1/4 cup High-Heat Neutral Oil (for frying)

Instructions:

  1. Combine all ingredients: In a large bowl, place the cold mashed potatoes. Add the grated cheddar cheese, chopped chives, all-purpose flour, salt, and pepper.
  2. Introduce the binder: Pour in the lightly beaten egg. Using a spatula or spoon, gently fold the ingredients together until just combined. Do not overmix.
  3. Shape the Fritters: Lightly flour your hands. Scoop about 2–3 tablespoons of the mixture and gently flatten it into a thick disc or patty, about 1 inch (2.5 cm) thick. Place on a parchment-lined tray.
  4. Crucial Chilling: Cover the tray and chill the shaped fritters in the refrigerator for a minimum of 30 minutes. This prevents them from falling apart during frying.
  5. Heat the Oil: Place a heavy-bottomed skillet over medium heat. Add the neutral oil, ensuring it coats the bottom of the pan evenly.
  6. Cook in Batches: Carefully place 4–5 cold fritters into the hot oil, ensuring the pan is not overcrowded. Cook for 3–5 minutes per side.
  7. Fry until Golden: Flip the fritters only once they have developed a deep, golden-brown crust and release easily from the pan.
  8. Drain and Serve: Transfer the finished fritters to a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt immediately. Serve hot.