Feta Fritters

Sprinkle these fritters with lemon juice and use some chopped fresh mint as a garnish when serving.

Serves: 12Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 12


  • 2 lbs. white potatoes, peeled and quartered
  • 1⁄2 cup extra-virgin olive oil
  • 1 medium onion, peeled and minced
  • 1 Tbsp. chopped mint
  • 1 Tbsp. dried oregano
  • 1⁄2 cup dried breadcrumbs
  • 1 cup crumbled Greek feta cheese
  • 2 large eggs, beaten
  • 1 tsp. ground black pepper
  • 1⁄2 cup all-purpose flour
  • 4 Tbsp. vegetable oil, divided
  • 3 Tbsp. lemon juice


  • Boil potatoes in salted water until soft (approximately 20 minutes). In a large mixing bowl, mash potatoes thoroughly. Add 1 tablespoon olive oil, onions, dill, mint, oregano, fresh-ground pepper, and breadcrumbs; mix well.
  • Let mixture stand 5 minutes to cool slightly. Add feta and eggs; mix until everything is well incorporated. Put bowl in freezer 20 minutes to chill mixture.
  • Place flour in a shallow bowl. Set aside.
  • Remove potato mixture from freezer; spoon out small portions and roll with fingers into balls (about the size of ping pong balls). Place balls on a baking sheet covered with wax paper; slightly flatten each ball into a little cake with fingers.
  • Roll each fritter in flour to cover completely and arrange on pan; place pan in freezer for another 5 minutes to firm before frying.
  • Heat a 2 tablespoons vegetable oil in a large frying pan; start frying fritters in batches over medium-high heat about 1 minute per side until golden brown. Add more vegetable oil to the pan as needed. Drain fritters on paper towels.
  • Sprinkle fritters with lemon juice and serve immediately.