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
- 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.