Idaho® Potato Fritters

Idaho® Potato Fritters

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

Yield: 200 fritters

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



  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.