Start with boiled and peeled potatoes. I usually do this part ahead of time boil them the night before or during meal prep time. Once they’re cool enough to handle, either mash them with a fork or grate them. It doesn’t have to be perfectly smooth some texture is lovely!Kitchen tip: If you have leftover mashed potatoes from last night’s dinner, feel free to use those instead. Waste not, want not. Grab a big mixing bowl. Add the mashed potatoes, shredded or crumbled cheese, 2 of the eggs, ¼ cup cornmeal, oregano, paprika, salt, pepper, and parsley or green onions (if you’re using them).
Use your hands or a wooden spoon to mix it all together until it’s well combined. This part is so satisfying it’s like playing with grown-up Play-Doh, but the reward is edible and amazing.
Now comes the fun part! Scoop out a handful of mixture and roll it into a ball about the size of a tennis ball. Then flatten it slightly into a patty kind of like a thick cookie or mini burger.
You should get around 12 fritters from this batch, but feel free to make them smaller if you’re feeding a crowd and want more to go around.
Set up your coating station like an assembly line: In a shallow bowl, pour the remaining 2 tablespoons of cornmeal. In another dish, beat the remaining 2 eggs.
Take each fritter and gently roll it in the cornmeal to coat. Then dip it into the beaten egg, letting the extra drip off. This step gives the fritters that gorgeous, golden crispiness once they hit the pan.
Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Once the oil is shimmering (you can test it by dropping a tiny bit of the fritter mix in if it sizzles, you’re good to go), gently place the fritters in, working in batches.
Fry each side for about 3–4 minutes or until they’re beautifully golden brown. Flip carefully nobody wants a fritter casualty.Pro tip: Don’t overcrowd the pan. Give each fritter room to breathe. They’re just like us at family reunions happier with a bit of elbow room. Once they’re golden and crispy, move them to a paper towel-lined plate to drain off the extra oil.
Serve and Enjoy. You can serve these straight up, topped with fresh parsley or green onions for a pop of color. Or, go the extra mile and offer dipping sauces sour cream, ketchup, or garlic aioli are always crowd-pleasers.
