Crispy Cheesy Potato Fritters

📝 Step-by-Step Instructions

Peel the potatoes. For the texture shown (which looks smooth, not stringy like classic latkes), boil the potatoes until fork-tender and then rice or mash them completely, allowing them to cool slightly.
- Alternatively (for a grated version): Grate the potatoes and onion using the large holes of a box grater. Crucially, place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This prevents soggy fritters.
Transfer the prepared potatoes (mashed or squeezed) to a large mixing bowl.

Add the shredded cheddar cheese, beaten egg, flour, salt, and pepper to the bowl with the potatoes.
Mix gently until all the ingredients are just combined. Do not overmix, or the flour will develop too much gluten, resulting in tough fritters.

Heat the oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. The oil should be hot but not smoking.
Using a large spoon or a ¼-cup measure, scoop the potato mixture and flatten it slightly into round or oval patties, about ½ inch thick.
Carefully place the fritters into the hot oil, ensuring they are not overcrowded (work in batches if necessary).
Fry for 3 to 4 minutes per side until they are beautifully golden brown and crispy on the outside, and cooked through in the center.

Transfer the finished fritters to a plate lined with paper towels to drain any excess oil.
Season lightly with a pinch of salt while they are still hot.
Serve immediately, stacked high on a platter (as pictured), with a side of ketchup, sour cream, or your favorite dipping sauce.

Oil Temperature: Maintain a consistent temperature. If the oil is too cold, the fritters absorb too much fat; if too hot, they burn before cooking inside.
Pre-Cooking Potatoes: If you prefer the smoother texture seen in the photo, pre-boiling and mashing the potatoes removes excess starch and helps the fritters hold their shape perfectly.
Serving Warmth: To keep a batch warm while you finish cooking, place the finished fritters on a wire rack on a baking sheet in a low oven ( $200^{\circ}\text{F}$ / $95^{\circ}\text{C}$ ).