The Gourmet Mama

This time of year, it’s easy to end up with an overabundance of mashed potatoes. If you have too many potato leftovers, then here’s a quick and easy way to use them up . . . and it’s delicious, too! My kids gobbled these fritters up with ketchup and asked for more, so it’s a great way to get rid of leftovers.

Potato Corn Fritters

Makes about 18 fritters

3 cups mashed potatoes
1 cup corn
2 eggs, beaten
1/2-1 c. flour
1 tsp. dried parsley
oil for frying

Beat the eggs and potatoes together. Add the corn and parsley and mix well.

Add flour gradually, stirring until you have a thick dough that more or less holds its shape when you plop a spoonful onto a plate.

Heat a little oil in a frying pan and drop spoonfuls of batter into the oil. Flatten with the spatula and cook until golden brown, about 3-4 minutes. Flip the fritters and cook another 3-4 minutes on the other side.

Serve hot with ketchup.