Crispy Mashed Potato Fritters with Balsamic Red Pepper Relish
- Prep
- 20 min
- Cook
- 35 min
- Yield
- 15 servings
- Level
- medium
Golden-brown potato fritters made from russet or leftover mashed potatoes, bound with egg yolks and sharp cheddar cheese, then pan-fried until crispy. The tart-sweet red pepper relish balances the rich, savory fritters. Perfect as a casual appetizer, side dish, or vegetarian main when paired with greens. This version combines comfort-food appeal with a bright, tangy condiment that simple potatoes into an impressive dish.
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Method
9 steps- 1
Boil peeled diced potatoes until tender, then drain and mash leaving chunky texture, or use leftover mashed potatoes.
- 2
Mix mashed potatoes with egg yolks, cilantro, diced yellow onion, cheddar cheese, salt, and pepper.
- 3
Shape mixture into small patties, arrange on plate, and refrigerate at least 30 minutes or freeze 10-15 minutes.
- 4
Heat olive oil in saucepan over medium-high heat, add diced bell peppers and red onion with salt and pepper.
- 5
Cook vegetables until softened, then add balsamic vinegar and agave syrup, stirring until liquid evaporates.
- 6
Cool relish completely.
- 7
Coat each chilled patty with breadcrumbs on all sides.
- 8
Heat vegetable oil in skillet over medium-high heat and cook patties in batches until browned on both sides, then drain on paper towels.
- 9
Serve fritters with red pepper relish.
Tips
Chill patties thoroughly before breading and frying to prevent them from falling apart in the hot oil and ensure even browning.
Make the relish ahead and serve at room temperature or chilled; the flavors meld and deepen as it sits.
Cook fritters in batches without crowding the skillet so they brown evenly and develop a crispy exterior.
Good to Know
Store cooked fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 8-10 minutes to restore crispness. Relish keeps refrigerated for up to 5 days.
Prepare patties up to 2 days ahead and refrigerate before breading. Relish can be made 1 day ahead. Cook fritters the day of serving for best crispness.
Serve fritters warm or at room temperature as an appetizer with relish on the side, or as a side dish alongside roasted vegetables or salad. Works well with sour cream or yogurt as additional condiments.
Common Mistakes
Do not skip the chilling step to avoid fritters falling apart during frying.
Do not rush the relish cooking; let liquid fully evaporate to prevent watery condiment.
Do not cook all fritters at once to avoid lowering oil temperature and causing soggy patties instead of crispy ones.
Substitutions
Dairy-Free Swaps
Reduces binding slightly; add 1 Tbsp cornstarch if mixture is too wet
Full guide →Vegan Options
Aquafaba works best for binding
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make these fritters gluten-free?
Yes, substitute gluten-free breadcrumbs for regular breadcrumbs in equal amount. Ensure all other ingredients are certified gluten-free. The texture and crispness will be nearly identical.
Can I freeze the cooked fritters?
Yes, freeze cooked fritters on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375F oven for 12-15 minutes until hot and crispy.
How long does the red pepper relish keep?
Refrigerated in an airtight container, the relish lasts up to 5 days. It also freezes well for up to 3 months; thaw at room temperature before serving.