Idaho® Potato Fritters

Recipe is gluten-free, and can be vegan if made without eggs. Without eggs, fritters will have a denser texture.

Ingredients:

  • 3 quarts + 2 cups Idaho® Russet mashed potatoes
  • 2 quarts + 2 cups white or yellow cornmeal
  • 2 1/2 cups red peppers, small dice
  • 2 1/2 cups yellow peppers, small dice
  • 2 1/2 cups green onion, sliced on the bias
  • 2 1/2 cups celery, small dice
  • 1/3 cup cilantro, chopped
  • 2 tablespoons + 2 teaspoons crushed red pepper flakes
  • 3 tablespoons + 1 teaspoons baking soda
  • 2 tablespoons + 2 teaspoons baking powder
  • 1/4 cup kosher salt
  • 2 1/2 teaspoon black pepper, ground
  • 15 eggs, whipped

Directions:

  1. Assemble all ingredients. Combine in mixing bowl: mashed potatoes, corn flour, red & yellow peppers, green onion, celery, cilantro, crushed red pepper flakes, baking soda, baking powder, kosher salt & black pepper
  2. Fold in whipped eggs
  3. Use #30 portion scoop to drop fritter batter into deep fat or Swiss tilt fryer at 350°F for 5-6 minutes, or until cooked through and a deep golden brown
  4. Drain cooked fritters on paper towels, sprinkle with kosher salt, allow to rest 2 minutes.
  5. At service, allow customer to choose from various ethnic dipping sauces.
Print Recipe

Yield: 200 fritters

Source:
Frank Peterson
Culinary Roadshow at Cal Dining, University of California-Berkeley
Berkeley, CA

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