Leftover cheese fritters. There are a ton of ways to reinvent leftover mashed potatoes so they are (nearly) just as exciting the next day. Case in point – our Cheesy Leftover Mashed Potato Fritters. They're simple to make and are irresistibly creamy, crispy, cheesy… enough so that you'll be whipping up some mashed potatoes just to be able to make them.
I grew up listening to Grandma Ligia saying it was a sin to throw the food. Over and over, as in a litany, she told us we had to eat everything, because there were many people in the World who did not have a piece of bread to put in their mouth. Macaroni and cheese rarely makes its way onto my Thanksgiving table, but it is a staple for millions of families. You can have Leftover cheese fritters using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Leftover cheese fritters
- It’s 1 cup of fresh, soft cheese or ricotta.
- You need 1 of egg.
- Prepare of optional: fresh herbs, like basil or chives, finely chopped.
- It’s of any plain or wholemeal flour.
- You need of butter or oil, for frying.
I also seldom repurpose it because I just eat it cold while standing in front of the open refrigerator. But it does make great fritters – the concept is similar to arancini (fried risotto balls). Place all ingredients in a mixing bowl and stir to combine. Fry over medium-high heat in a bit of oil.
Leftover cheese fritters instructions
- Mix the cheese and egg together..
- Mix in some fresh herbs, if you like, and season with salt and pepper..
- Mix in just enough flour to make a rough, sticky dough..
- Heat a frying pan with a little oil or butter, then dollop the mixture into the pan, one heaped tablespoon at a time (each spoonful is a fritter)..
- Cook until golden underneath, then flip and cook until golden all over. Eat hot or cold..
Common binding ingredients for fritters are flour, eggs, and cheese, but gluten-free flours like chickpea or almond flour are common replacements in gluten-free and low carb recipes. Since this is a low carb recipe, you'll see that I use an alternative flour as well as lightly steamed fresh cut broccoli, eggs, and cheddar cheese. Start by taking your day old, leftover mashed potatoes and corn and add them to a bowl. Next, add chopped scallions, cheese, egg, flour, and baking powder. For every cup of leftover pasta you have, add a beaten egg and a quarter of a cup of breadcrumbs.
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