Mozzarella Basil Potato Fritters are made with day old mashed potatoes, fresh Mozzarella and basil; then fried in tasty potato fritters.
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Since I started blogging back in 2011, there is one recipe that has stood the test of time as a reader favorite: Corn and Cheddar Mashed Potato Fritters.
It's a tasty way to utilize leftover mashed potatoes and corn; especially when I usually make too much.
So when I recently made too much food, I wanted to make a new fritter recipe and came up with this one with fresh Mozzarella cheese and basil.
These Mozzarella Basil Potato Fritters were simple to make and super tasty. Though in my opinion, how could anything as fragrant as fresh basil and melting cheese taste bad?
- Mixing Bowl
- Measuring Cup Set
- Large Nonstick Skillet
- Paper Towels
*I don't own an air fryer so I'm not sure how long they would take to cook or on what temperature.
Day Old Mashed Potatoes: Freshly made mashed potatoes will not work in this recipe as they need to be chilled and firm in order to set properly.
You can use any mashed potatoes that you would normally make or try one of my recipes like Sour Cream and Chive Yukon Gold Mashed Potatoes, Garlic and Herb Mashed Potatoes or regular creamy Mashed Potatoes.
Fresh Mozzarella Cheese: I had some leftover Mozzarella cheese from when I made this Caprese Pasta Salad, but you can use shredded cheese also.
Fresh Chopped Basil: This is a must in order to get that fresh, fragrant flavor.
Minced Garlic: I always use fresh finely chopped garlic, but you could use jarred minced garlic if that's your preference.
All Purpose Flour
Baking Powder: This helps them to "puff up" when cooking and hold its shape.
Extra Virgin Olive Oil:
How do you make Mozzarella Basil Potato Fritters?
Add the mashed potatoes, Mozzarella cheese, basil, garlic, flour, baking powder, and eggs to a bowl; then mix well.
Since my potatoes already have salt and pepper in them, I don't add any extra in this recipe, but you can season with more if you'd like.
Heat the oil in a large nonstick skillet over medium high heat. Using a ¼ cup size measuring cup, scoop out the potatoes; then place into the pan and flatten slightly.
Repeat for all. Depending on the size of your pan, you may have to do this in batches.
Fry the fritters 2-3 minutes per side until crisp and golden brown; then remove and place on a plate lined with paper towels to remove excess oil. Serve hot immediately.
If you're not going to eat these right away, allow the fritters to cool completely. Wrap them into individual portions with plastic wrap; then place in a resealable plastic bag.
They can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Before reheating, bring them to room temperature.
To reheat these mashed potato fritters, place them on a sheet pan and cook in a preheated 375 degree F oven for 15-20 minutes.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Fritter Recipes
- Eggplant Fritters
- Basil Corn Chowder
- Loaded Mashed Potato Fritters
- Blueberry Fritters
- White Bean Sun Dried Tomato Fritters
- Mexican Street Corn Fritters
- Apple Cider Fritters
- Cauliflower and Cheese Fritters
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Mozzarella Basil Potato Fritters
- 2 cups day old mashed potatoes
- 3 ounces diced fresh mozzarella cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 3 tablespoons extra virgin olive oil
- Add the mashed potatoes, Mozzarella cheese, basil, garlic, flour, baking powder, and eggs to a bowl; then mix well.
- Heat the oil in a large nonstick skillet over medium high heat. Using a ¼ cup size measuring cup, scoop out the potatoes; then place into the pan and flatten slightly. Repeat for all. (Depending on the size of your pan, you may have to do this in batches).
- Fry the fritters 2-3 minutes per side until crisp and golden brown; then remove and place on a plate lined with paper towels to remove excess oil. Serve hot immediately.
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