Wednesday, December 4, 2013

Recipe: Creative Cooking French Potato Fritters

These made with leftover Thanksgiving mashed potatoes.

“French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato, French Potato Fritters are light and airy—and especially delicious when served with melted butter and freshly grated Parmesan cheese. 

A convenient aspect of this dish is that the batter may be made in advance and refrigerated until needed. Then, about 30 minutes before you plan to fry the fritters, bring the batter to room temperature. 

French Potato Fritters are a complimentary side dish for ham, bacon or sausage and eggs. Add hot rolls and coffee for a satisfying brunch or light supper.” 

“A delightful variation of pancakes, French Potato Fritters are a delightful way to serve potatoes. Delicious when served with meats or fish, they’re easy, economical and best of all, a real crowd pleaser.”—The Creative Cooking Course (1982) 

Makes about 8 servings 

1 lb baking potatoes, peeled, cut into small cubes, cooked in boiling salted water until tender, drained, passed through a ricer into a mixing bowl, cooled 
2 eggs 
1 egg yolk 
¼ C whipping cream 
2 Tbsp butter, melted, plus more for drizzling over cooked fritters, if desired 
½ tsp salt 
¼ tsp white pepper 
½ tsp onion salt 
1 C flour 
½ C milk 
Freshly grated Parmesan cheese, for sprinkling over cooked fritters, if desired 

Combine eggs, egg yolk, and cream, beat well, and pour mixture into cooled potatoes. Add butter, salt, pepper, and onion salt, and mix thoroughly. Sift flour over top of mixture and stir in with wooden spoon until blended. Add enough milk to make a thick batter-like consistency. Drop from spoon onto a well greased griddle, smooth top, and cook over medium high heat until brown, then turn and brown on other side. Drizzle with additional melted butter or serve with freshly grated Parmesan cheese, if desired.

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