Potato and Corn Fritter
Leftover mashed potatoes are easily reinvented as zesty potato pancakes studded with corn and multi-colored peppers. The crunch from the corn makes the fritters super addictive.
2 cups leftover mashed Idaho® potatoes (homemade works best)
1/2 cup corn kernels (if frozen, thaw first, then squeeze out excess water)
1/3 cup diced red and green sweet peppers
4 tablespoons all-purpose flour
1 tablespoon minced onion
1 teaspoon salt and pepper to taste
Step 1: Combine mashed potatoes, corn, onion, red and green bell pepper, and egg together in a large mixing bowl. Mix in just enough flour until you can form a patty without the mixture falling apart. Season with salt and black pepper.
Step 2: Heat about 1-inch of oil in a frying pan over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening the fritters slightly with the back of a spoon. Fry the fritters until golden-brown on both sides, about 2 to 3 minutes per side.
Step 3: Remove and drain on paper towels and serve hot. If not, keep the fritters warm in a 100 degrees Celsius oven.