Potato Fritters With Feta
User Reviews
5
Potato Fritters With Feta
Description
This recipe creates Potato Fritters featuring a mash of baked potatoes combined with a velvety béchamel sauce, grated kefalotyri or a pecorino romano substitute, and aromatic dried herbs like oregano and thyme. The mixture is seasoned with nutmeg and freshly ground pepper, then shaped around a central cube of brined Greek feta cheese to provide a sharp and creamy core.
The coating comprises beaten eggs, breadcrumbs, and crushed potato chips, contributing a crunchy and flavorful outer layer when pan-fried in sunflower oil. The béchamel sauce binds the mash and cheese nicely, giving the fritters extra moisture and a smooth mouthfeel.
These fritters are rich and satisfying as an appetizer or side dish, balancing herbaceous and cheesy notes. The use of traditional cheeses and herbs emphasizes the Mediterranean character of the dish. Soft, baked potatoes ensure the filling stays tender while the exterior crisps up during frying.
The notes suggest some flexibility in ingredients, such as using leftover mashed potatoes or store-bought béchamel sauce for convenience. Frosting the batter in the fridge helps achieve better shaping. Sunflower or light olive oil can be used for frying without overpowering the flavors.
Ingredients
- 1 lb potato
- 2 tablespoons butter melted
- ½ cup kefalotyri cheese grated. Substitute with grated pecorino romano.
- 1 scallion thinly sliced
- 1 teaspoon ground nutmeg
- 2 tablespoons oregano dried
- 1 teaspoon thyme dried
- 1 cup feta cheese cut in ½inch cubes, Greek, in brine
- salt sea salt
- black pepper freshly ground
for the bechamel
- 2.5 tablespoons butter
- 5.5 tablespoons all-purpose flour
- 1⅓ cup milk
for the coating
- 2 egg beaten
- 1 cup breadcrumbs
- 1 cup potato chips
for frying
- sunflower oil for frying
Instructions
- Wash potatoes and place them in a baking pan. Bake in a 200°C /390°F oven for about an hour until they are cooked.
- In a saucepan, melt the butter over medium heat. Add the flour and mix well with a whisk for 3-4 minutes. Add the milk and stir continuously with the whisk to dissolve any lumps.Cook for 5 minutes, on low heat, until the mixture binds well and becomes a velvety, slightly elastic, and firm béchamel. Remove from the heat and keep one cup for the recipe.
- When the potatoes are cool enough to handle, remove the potato skin and mash them with a potato masher or fork in a large bowl. Add the béchamel, kefalotyri cheese, oregano thyme, and spices. Mix well. Add sea salt and pepper to taste.If the mixture feels too loose, refrigerate for 30 minutes.
- Scoop the potato mixture into a small ball (about two tablespoons) and press one cube of feta into the center.Seal the potato ball tightly around the cheese. Repeat with the remaining mixture and cheese.
- In a bowl, beat the egg with a fork; in another bowl, mix the crushed chips and the breadcrumbs.
- In a deep pot, heat plenty of sunflower oil over medium heat until hot.
- Gently drop a potato fritter into the egg bowl. Next, pick up the fritter from the beaten eggs, give it a wiggle to get rid of any excess egg, and drop it into the bread crumbs. Then repeat one more time into the egg, wiggle, and add more breadcrumbs.
- In a large skillet, heat the oil until shimmering. Add the fritters, two at a time (or more, depending on the size of your skillet), and fry until deep golden brown. It should take about one to two minutes for both sides, flipping as needed—transfer fritters on paper towels to absorb extra oil.
- Serve potato fritters as a side to a steak, a roast, or a veggie casserole. Enjoy!
Notes
- Use leftover mashed potatoes or bake fresh potatoes for fluffy texture in the fritters.
- Kefalotyri cheese can be substituted with pecorino romano or parmesan if unavailable.
- Choose feta cheese packed in brine for authentic flavor; avoid fat-free varieties as they lack taste.
- Store-bought béchamel sauce can be used for convenience; aim for a smooth, slightly elastic béchamel.
- Chill the potato mixture if it feels too loose before shaping into balls.
- Fry the fritters in sunflower or extra light olive oil for the best crust without altering the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 471mg | 20% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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