Description
Deliciously flavorful, these easy gluten-free potato cakes are crispy on the outside with a tender mashed potato interior. Perfect as an appetizer, side dish or a savory snack, especially with your favorite dipping sauce! Easy made dairy-free too.
Ingredients
- 4 cups mashed potatoes (3 to 4 large potatoes or 2 pounds potatoes)
- 1pound ricotta cheese
- 1/4 cup cornmeal + 2 tablespoons for rolling the potato patties
- 4 large eggs, divided
- 3 teaspoons dried oregano
- 1 1/2 teaspoons ground paprika
- Salt and ground black pepper, to taste
- Vegetable oil, for frying
- 2 tablespoons chopped fresh parsley, chives or green onions, for garnishing (optional)
Instructions
- Boil and Peel Potatoes: If you don’t already have mashed potatoes, Peel and then cut the potatoes into pieces, then place them in a large pot and cover with water. Bring to a boil and cook potatoes for 15 to 20 minutes until they are easily pierced with a fork.Â
- Mash Potatoes: Rinse the cooked potatoes under cool water and then peel them before mashing them with the back of a fork or a potato masher until you get a creamy homogeneous mash.
- Prepare Potato Mixture: In a large bowl, mix the mashed potatoes, ricotta cheese, cornmeal, 2 eggs, dried oregano, smoked paprika, and salt to taste. Mix the mixture well.
- Form Patties: Form balls with the mixture, using ¼ cup of mixture per ball. Then flatten the balls slightly with your fingertips to get patties. Repeat until all the mixture is used up.
- Prepare Dredging Stations: Place 2 tablespoons cornmeal in a shallow dish. Beat the two remaining eggs in a deep dish.
- Coat and Dip: Coat the potato patties one by one in the cornmeal and then dip in the egg.
- Fry Potato Cakes: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Once the oil is hot, fry the potato cakes in batches for 3-4 minutes on one side, before flipping over and frying another 3 minutes on the other side, until the patties are golden brown and crispy. (TIP: Avoid overcrowding the skillet. Depending on how big your skillet is, you may need to cook the patties in 3 to 4 batches).Â
- Soak Excess Oil: Once cooked, remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Garnish and Serve: Serve immediately with chopped parsley and dipping sauce of choice.
Notes
Mashed Potatoes: Feel free to use leftover mashed potatoes, or you can make your own mashed potatoes from potatoes.
Ricotta Cheese: I used ricotta cheese, but you may also use equal amounts of cottage cheese. Alternatively, if you are lactose-intolerant, you may also use dairy-free ricotta cheese instead.
Cornmeal: If you are allergic to corn, you may replace the cornmeal with almond flour instead.
Eggs: Eggs help to bind the ingredients together, so make sure to add them in.
Seasonings: For flavoring these potato cakes, I’ve used dried oregano, ground paprika, salt and ground black pepper. However, you may also use other condiments such as garlic powder, onion powder, etc. Also, if you enjoy heat, feel free to add ground cayenne pepper if you like.
Fresh Herbs: I like garnishing these potato cakes with fresh herbs such as chopped parsley, chives, or green onions.
Storing: To store, place the cooled gluten-free potato cakes in an airtight container and store in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before eating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: Western
