POTATO FETA FRITTERS
This is out of my cookbook called "Everyday Cooking"...enjoy! Cooking time does not include refrigerator time.
Provided by teresas
Categories Mashed Potatoes
Time 20m
Yield 16 fritters, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, place the potato, feta, egg, green onions, dill lemon juice, zest, salt and pepper.
- Mix until well combined.
- Cover and refrigerate for 1-2 hours until firm.
- Using hands, roll the mixture into golf-ball-size fritters, and flatten slightly.
- Dredge lightly in flour, using a small sieve.
- Heat olive oil in a large frying pan.
- Cook fritters in batches for about 3-5 minutes until golden brown on both sides.
- Drain on paper towel and serve immediately.
- Garnish with extra dill and lemon.
Nutrition Facts : Calories 175.5, Fat 11.1, SaturatedFat 5.4, Cholesterol 73.3, Sodium 359.3, Carbohydrate 12.3, Fiber 1.6, Sugar 2.1, Protein 7.2
HERBED GREEK ROASTED POTATOES WITH FETA CHEESE
These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.
Provided by Cat Lady Cyndi
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g
POTATO FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
- Transfer to a plate and cut into wedges. Sprinkle with parsley.
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