Denver Potato Fritters Recipes

POTATO FRITTERS

Steps:

• Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
• Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
• Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
• Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
• Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO FRITTERS WITH ZUCCHINI

Steps:

• If you'd like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
• Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass.
• Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside.
• Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.

DENVER POTATO FRITTERS

Steps:

• Heat vegetable oil to 350 degrees in large skillet.
• Drop fritter mix into hot oil using an ice cream scoop.
• Fry 3-5 minutes and turn; remove when golden brown and drain on paper towel.