Crispy on the outside, soft and cheesy inside — these classic potato patties are the perfect comfort food appetizer or side dish!
Old-Fashioned Potato Patties – Aka Potato Fritters
There’s something timeless about a recipe that makes the most of what you already have, and these old-fashioned potato patties (or potato fritters) are the perfect example. Made from simple, thrifty ingredients, they turn a bowl of leftover mashed potatoes into something crispy, cheesy, and completely irresistible. With just a few pantry staples — like cornmeal, cheese, and seasonings — you can whip up a warm, comforting side dish that tastes like it came straight from Grandma’s kitchen.
The magic is in the texture: a golden, crunchy coating on the outside with a soft, cheesy center that practically melts in your mouth. The cornmeal adds just the right amount of crispness, while the potatoes and cheese give every bite a rich, savory flavor. They’re delicious on their own, but even better with a dollop of sour cream or a side of ketchup for dipping.
These potato patties are as versatile as they are delicious — serve them hot alongside eggs for breakfast, as a hearty side dish for dinner, or pack them up for tailgates and potlucks. They’re also a quick, crowd-pleasing snack or appetizer that’s easy to make ahead and reheat. Simple, satisfying, and full of home-cooked goodness — this is comfort food done right.
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Ingredients
- Potatoes: 6-7 medium potatoes, or 2 pounds of mashed potatoes
- White Cheese: such as Mozzarella cheese or white cheddar cheese
- Cornmeal: you’ll use it in the batter and for rolling the patties in before frying
- Large eggs
- Spices & Seasonings: oregano, smoked paprika, salt, black pepper
- Oil For Frying: vegetable oil, canola oil, peanut oil, corn oil, sunflower oil, and avocado oil are all good options.
Helpful Kitchen Tools
Instructions
First prepare your workspace by heating about 1/4 inch of oil in a large skillet over medium heat. While the oil is heating, add cornmeal to a shallow dish and beat the eggs in a separate bowl.
Now you’re ready to make the fritters:
- Make the Potatoes – Mash or grate the potatoes. In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt until well incorporated.
- Form the Patties – Divide the mixture into 12 equal portions about the size of tennis balls. Flatten them slightly into patties.
- Prepare for Frying – Coat the potato fritters first in the cornmeal, then dip in the egg wash.
- Fry and Dry – Place the patties in the hot oil in a single layer, making sure not to crowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the fritters from the skillet and place them on a plate lined with paper towels to soak up any excess oil.
Prep Tips
- Potatoes – This is a great recipe for using leftover mashed potatoes, so if you have a bunch of leftovers from Thanksgiving or another big holiday dinner, save them to make this easy dish the next day!
- Serve With – Try serving the patties with a dollop of sour cream and a sprinkle of chives or chopped green onions. And of course, ketchup is always great too!
- Storage – Allow fritters to cool completely, then place them in an airtight container lined with paper towels to absorb any excess oil. Keep in the fridge for up to 3 days. They can also be kept frozen in a freezer-safe bag or container for up to 2 months. Place parchment paper between layers to prevent sticking.
- Reheating – To reheat and maintain crispiness, use a toaster oven, conventional oven, or air fryer. Reheat at 375°F (190°C) for about 8–10 minutes, flipping halfway through, until warmed through and crisp on the outside.
More Classic Potato Side Dish Recipes
- Baked Mashed Potatoes
- Homemade Potato Salad
- Sweet Potato Casserole with Pecan Topping
- Potato Corn Chowder with Bacon
- Cheesy Scalloped Potatoes
Potato Fritters Recipe (Printable Recipe Card):
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Fried Potato Patties
Equipment
- Mixing bowls
- Large deep skillet
- Slotted spatula
Ingredients
- 6 - 7 medium potatoes boiled and peeled (about 2 pounds)
- 1 pound white cheese
- 1/4 cup cornmeal plus 2tbsp for rolling the fritters
- 4 large eggs
- 3 teaspoons oregano
- 1 1/2 tsp smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Heat about 1/4 inch of oil in a large deep skillet over medium heat.
- While the oil is heating, add cornmeal to a shallow dish and beat the eggs in a separate bowl.
- Mash or grate the potatoes.
- In a large bowl, mix the mashed potatoes, cheese, spices, 2 eggs, cornmeal, and salt until well incorporated.
- Divide the mixture into 12 equal portions about the size of tennis balls. Flatten them slightly into patties.
- Coat the potato fritters first in the cornmeal, then dip in the egg wash.
- Once the oil is hot, add the fritters in batches. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to soak up any excess oil.
Notes
- Potatoes: Perfect for using leftover mashed potatoes from Thanksgiving or any big meal.
- Serve With: Top with sour cream, chives, or green onions — or keep it classic with ketchup.
- Storage: Cool completely, then store in an airtight container with paper towels. Refrigerate up to 3 days or freeze up to 2 months.
- Reheating: Reheat at 375°F for 8–10 minutes in an oven or air fryer, flipping halfway for crispness.
Nutrition
Be sure to pin our Fried Potato Cakes recipe on Pinterest:
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