Crispy Potato and Cheese Fritters

Instructions:

1. Prepare the Potatoes:
   • Peel the potatoes and cut them into chunks. Place them in a large pot and cover with water.
   • Bring the water to a boil and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain the potatoes well and return them to the pot.
2. Mash the Potatoes:
   • Mash the cooked potatoes using a potato masher or a fork until smooth and free of lumps. Let them cool slightly for easier handling.
3. Make the Fritter Mixture:
   • To the mashed potatoes, add the shredded cheddar cheese, chopped green onions (if using), egg, garlic powder, onion powder, flour, and breadcrumbs. Season with salt and pepper.
   • Stir the mixture well until everything is evenly combined. If the mixture feels too loose, you can add a little more flour to help bind it together.
4. Shape the Fritters:
   • Dust your hands lightly with flour and form the potato mixture into small, compact fritters, about 1 1/2 to 2 inches in diameter. You can make them round or slightly flattened, depending on your preference.
   • Once formed, place the fritters on a plate or tray. If you want extra crispiness, you can lightly dust the fritters with a little flour before frying.
5. Fry the Fritters:
   • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
   • Carefully add the fritters to the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes on each side, or until they are golden brown and crispy.
   • Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
6. Serve:
   • Serve the crispy potato and cheese fritters warm with a side of sour cream, ranch dressing, or your favorite dipping sauce.
   • Garnish with extra chives or parsley for a fresh touch.

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