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?

Equipment

*I don't own an air fryer so I'm not sure how long they would take to cook or on what temperature.

Ingredients Needed

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.

Large Eggs

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.

Storing

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.

Reheating

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.

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