Crispy, Comforting Easy Mashed Potato Fritters — A Simple Weeknight Favorite

These easy mashed potato fritters are one of those small kitchen wins that feel like comfort food but take hardly any effort. They work wonderfully with leftover mashed potatoes, so they are a great way to avoid waste, or you can make a fresh batch just for shredding and frying into golden bites. They crisp up on the outside, stay soft and pillowy inside, and are endlessly adaptable. Keep it plain, add cheese, toss in herbs, or serve with a tangy dip. Whatever you choose, they come together quickly and with very little fuss.

Ingredients for this easy mashed potato fritters

Below are the basic ingredients that make these fritters simple and reliable. Feel free to tweak based on what you have on hand.

• 2 cups mashed potatoes (cooled; leftover or freshly made)
• 1 large egg
• 1/2 cup all-purpose flour, plus extra for dusting
• 1/2 cup grated cheddar cheese (optional for extra richness)
• 2 tablespoons chopped fresh chives or scallions
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder, or 1 small crushed garlic clove
• 3 tablespoons vegetable oil or olive oil for frying
• 1/2 cup plain breadcrumbs (optional, for extra crunch)

Instructions

Take a deep breath. These steps are forgiving. You can tweak things, play with add-ins, and still end up with something delicious.

1. Cool the potatoes: If you used fresh mashed potatoes, let them cool slightly. Leftovers are fine — a little chill makes them easier to shape.
2. Mix the base: In a bowl, combine the mashed potatoes, egg, 1/2 cup flour, cheese if using, chives or scallions, salt, pepper, and garlic powder. Stir until the mixture holds together.
3. Adjust texture: If it feels too loose, sprinkle in a tablespoon of flour at a time. If it feels too dry, a splash of milk or an extra spoonful of mashed potato brings it back.
4. Shape the patties: Form into 2 to 3 inch patties about half an inch thick. For cleaner edges, dust hands with a little flour. If you like a crunchier surface, press each patty into breadcrumbs.
5. Heat the pan: Warm a skillet over medium heat and add oil. When it shimmers, lay the patties in, leaving space between them.
6. Fry until golden: Cook 3 to 4 minutes per side until a crisp golden crust forms. Flip carefully so they don’t break. Reduce heat if they brown too fast.
7. Drain and serve: Place fritters on a paper towel-lined plate to drain. Serve hot with sour cream, Greek yogurt, a squeeze of lemon, or your favorite sauce.

Cook and Prep Times

• Prep time: 10 to 15 minutes
• Cook time: 10 to 12 minutes (about 3 to 4 minutes per side, depending on pan and heat)
• Total time: About 20 to 25 minutes

Nutritional information

This is a rough estimate per serving, assuming the recipe yields four servings. Values will change if you add cheese or use a lot of oil.

• Calories: 320 kcal per serving
• Fat: 12 g
• Carbohydrates: 40 g
• Protein: 8 g
• Fiber: 3 g

Frequently asked questions

Can I make these fritters with cold, leftover mashed potatoes?

Yes. Leftover mashed potatoes are perfect. In fact, chilled potatoes often make shaping easier. If the leftovers are extremely firm, let them sit at room temperature for a few minutes or stir in a splash of milk to loosen them up before mixing with the binding ingredients.

Are these fritters good baked instead of fried?

You can bake them. Place the formed patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 425 degrees F for 12 to 15 minutes, flipping once, until golden. They will be less crunchy than pan-fried versions, but baking is a lighter option and still tasty.

How do I keep the fritters from falling apart?

Make sure the potato mixture is not too wet. The egg and flour are your binders; add a bit more flour if it feels loose. Chill the patties for 10 minutes before frying if they seem fragile. Also, let them brown and crisp well before flipping; that crust helps hold them together.

There you go. Simple, forgiving, and satisfying. These easy mashed potato fritters are one of those recipes that make weeknights feel a little brighter and leftovers feel like a treat. Serve them with a crunchy salad for lunch, or keep them on the snack table at your next casual get-together. They warm up nicely in a low oven too, so you can make a batch ahead and reheat when you need a quick comfort bite. Happy cooking, and enjoy that crispy edge with a soft center.

Easy Mashed Potato Fritters

These easy mashed potato fritters turn leftover or freshly made mashed potatoes into crisp, golden bites. They are quick to mix, pan-fry, and serve — a cozy snack, side, or light meal that everyone can enjoy.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 320 kcal

Ingredients

  

• 2 cups mashed potatoes (cooled; leftover or freshly made)
• 1 large egg
• 1/2 cup all-purpose flour (plus extra for dusting)
• 1/2 cup grated cheddar cheese (optional)
• 2 tbsp chopped fresh chives or scallions
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (or 1 small crushed garlic clove)
• 3 tbsp vegetable oil or olive oil for frying
• 1/2 cup plain breadcrumbs (optional, for extra crunch)

Instructions

 

• If you are using freshly made mashed potatoes, let them cool for 10 to 15 minutes so they are easier to handle. Leftover mashed potatoes can be used straight from the fridge; let them sit a few minutes at room temperature to soften slightly.
• In a large bowl, add the mashed potatoes, egg, 1/2 cup flour, grated cheddar (if using), chopped chives or scallions, salt, pepper, and garlic powder. Stir until everything is combined into a soft, manageable mixture.
• If the mixture feels too wet or sticky, add another tablespoon or two of flour until it holds its shape when scooped. Conversely, if it feels too dry, add a splash of milk or a small extra spoonful of mashed potato.
• Shape the mixture into patties about 2 to 3 inches wide and 1/2 inch thick. For neat edges, dust your hands with a little flour. If you want an extra crispy exterior, press each patty into breadcrumbs on both sides.
• Heat a large nonstick or cast-iron skillet over medium heat and add the oil. When the oil shimmers but is not smoking, add the patties in a single layer. Do not overcrowd the pan; fry in batches if needed.
• Cook the fritters for 3 to 4 minutes per side, until golden brown and crisp. Flip gently with a spatula. Adjust heat if they brown too quickly; you want a golden crust and a warm, soft center.
• Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve hot with a dollop of sour cream, a squeeze of lemon, or your favorite dipping sauce.