Potato Fritters


Sara Novak Photo
Sara Novak

Mashed potatoes are a quintessential part of Thanksgiving. You can't help but to love them. But when it comes time to use them up after the holidays, it can be hard to think of fresh ideas. I got this idea from Paula Deen and I just couldn't wait to give it a try. Turn mashed potatoes into flavor-loaded fried potato cakes. Use real breadcrumbs for this instead of the kind that comes in a can because it truly makes a difference in the end product. Paula also said that you could add shrimp to this which I think would be delicious but I left them out this go around. Use peanut oil as well because it works better than olive oil for frying (and it's cheaper).


2 eggs
4 cups leftover mashed potatoes
three sprigs fresh thyme leaves
Salt and pepper to taste
1 cup fresh bread crumbs
1 cup peanut oil for frying.



  1. Add two eggs to your leftover mashed potatoes and combine. Add thyme, salt, and pepper. Combine well.
  2. Use an ice cream scooper or your hands to make golf ball-sized balls with the mashed potatoes.
  3. Flatten them in your hands. Cover in bread crumbs.
  4. Heat peanut oil to 350 degrees in a deep pot. It should be half way up the potato.
  5. Fry until browned and flip.
  6. Drain on a paper towel.
This recipe appears in: Fall
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