Moms Potato Fritters With Lemon Dill Dipping Sauce Food

MOM'S POTATO FRITTERS WITH LEMON-DILL DIPPING SAUCE

Mom's Potato Fritters with Lemon-Dill Dipping Sauce image

This is an easy way to repurpose leftover mashed potatoes. You can add cheese or bacon for a new twist. My family absolutely loves these, especially the kids!

Provided by Julie Biggs

Categories Appetizers and Snacks Tapas

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

3 eggs
2 cups seasoned bread crumbs
4 cups cold mashed potatoes
4 cups vegetable oil for frying
1 cup heavy whipping cream
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon chopped fresh dill
salt and ground black pepper to taste

Steps:

Beat eggs lightly in a small bowl; set aside. Pour bread crumbs onto a plate.
Roll cold mashed potatoes into 1-inch balls. Coat in eggs and roll in bread crumbs.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry fritters in the hot oil until golden brown, about 30 seconds, working in batches as needed. Transfer to a paper towel-lined plate to drain excess oil.
Mix cream, lemon juice, garlic, dill, salt, and pepper together in a bowl for sauce. Serve with fritters.

Nutrition Facts : Calories 885.1 calories, Carbohydrate 26.4 g, Cholesterol 74.6 mg, Fat 85.3 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 17.3 g, Sodium 622.9 mg, Sugar 2.3 g

ZUCCHINI FRITTERS WITH FETA AND DILL

Zucchini Fritters with Feta and Dill image

In Greece, fritters are called keftedes and they vary from island to island and with the season. Keftedes can be made with tomatoes, chickpeas or even with ground meat, like the ones my mom serves at family gatherings. Zucchini is a great vegetable for keftedes. I grate the entire thing, seeds and all, salt it, wring it out, and then make the fritters. These keftedes can be served as an hors d'oeuvre or a starter course and they don't even need a sauce; just sprinkle with some salt and crumbled feta on top.

Provided by Michael Symon : Food Network

Categories appetizer

Time 25m

Yield about 8 fritters

Number Of Ingredients 13

Ingredients

2 medium zucchini
1 teaspoon kosher salt
4 ounces feta cheese, coarsely chopped or crumbled
1 1/2 tablespoons chopped fresh dill, plus whole dill for garnish
1 tablespoon chopped fresh mint
2 teaspoons minced garlic
1 large scallion, white and green parts, thinly sliced on the bias
Grated zest of 1 lemon
3 tablespoons all-purpose flour
1 large egg
Canola oil, for pan frying
1/2 cup Greek yogurt
Coarse sea salt, for garnish

Steps:

Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt and let it rest while you gather and prep the remaining ingredients. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined.
Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels.
Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature.

MOM'S POTATO FRITTERS WITH LEMON-DILL DIPPING SAUCE

Mom's Potato Fritters with Lemon-Dill Dipping Sauce image

This is an easy way to repurpose leftover mashed potatoes. You can add cheese or bacon for a new twist. My family absolutely loves these, especially the kids!

Provided by Julie Biggs

Categories Tapas Recipes

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

3 eggs
2 cups seasoned bread crumbs
4 cups cold mashed potatoes
4 cups vegetable oil for frying
1 cup heavy whipping cream
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon chopped fresh dill
salt and ground black pepper to taste

Steps:

Beat eggs lightly in a small bowl; set aside. Pour bread crumbs onto a plate.
Roll cold mashed potatoes into 1-inch balls. Coat in eggs and roll in bread crumbs.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry fritters in the hot oil until golden brown, about 30 seconds, working in batches as needed. Transfer to a paper towel-lined plate to drain excess oil.
Mix cream, lemon juice, garlic, dill, salt, and pepper together in a bowl for sauce. Serve with fritters.

Nutrition Facts : Calories 885.1 calories, Carbohydrate 26.4 g, Cholesterol 74.6 mg, Fat 85.3 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 17.3 g, Sodium 622.9 mg, Sugar 2.3 g

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