Mashed potato fritters

January 22, 2014  • 

 

In chef Marlene Mattar’s latest cookbook Maedat Marlene men Halab, she mentions that these Aleppian potato fritters were traditionally made  in a dish such as the one pictured above; lucky lady who got to spend time in Aleppo before the tragic mayhem; since Aleppo has the well-deserved reputation for exquisite gastronomy, I was dying to try it out, especially since I had the pan in question. However, the recipe is easily made in a regular pie pan and is easier baked than fried over the stove. 

I would recommend it for brunch. The potatoes are boiled first, then mashed and combined with eggs and a few spices. The taste is mild, the texture a bit spongy; these keep well for a few days in a plastic bag and can be a quick on-the-go lunch. 

  • INGREDIENTS: 18 2″ fritters or one 10″ pie serving 8
  • 1 1/2 pounds waxy potatoes (such as Yukon Gold)
  • 6 large eggs
  • 1 small onion, chopped
  • 1/4 cup chopped herb such as cilantro or parsley
  • Spices: 1 tsp cumin, pinch black pepper, 1 tsp paprika or Aleppo pepper
  • 1 tsp mashed garlic
  • salt, to taste
  • 1/2 cup oil

dup potato fritter

1. Boil the potatoes in a large pot filled with water, with a dash of salt and a teaspoon of vinegar. When cooked, drain, peel and mash roughly with a fork.

2. Whisk the eggs lightly and add them to the potatoes along with the rest of the ingredients.

3. Heat the oil in a skillet over medium heat and fry the fritters on both sides, about 3 minutes on each side; or pour the oil in a pie pan, insert in a preheated 350F oven and after 5 minutes, pour the batter onto the pan and bake until the potato batter is set and golden. Serve warm or at room temperature.  

 

Comments

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  1. arlette abdallah says:

    This looks amazing Joumana, and it happened that I have almost a similar pan from cast iron its for aebleskiver (Danish Apple Balls Fritters)

  2. PJ says:

    We use a similar pan in our cuisine too! We just keep the pan on the stove and pour the batter and get the ‘fritters’ cooked. [You can have a peek here- http://seduceyourtastebuds.blogspot.in/2009/11/kuzhi-paniyaram-taste-of-chettinad.html%5D
    This recipe sounds nice but must think of something to replace the eggs before I try it out 🙂

  3. Rosa says:

    Very appetizing and surely mighty scrumptious! I live that pan.

    Cheers,

    Rosa

  4. Elizabeth says:

    Great looking potato cakes. Yum

  5. Gabi says:

    I have a cast iron æbleskive pan, too. I’ll definitely try the potato fritters in it. Amazing, how many things the kitchen of the world have in common when you have a closer look.

  6. Weavethousandflavors says:

    I can totally make these for the boys lunch boxes Joumana.. Oh yeah! And I’ll love eating these too )

    chow! Devaki @ weavethousandflavors

  7. Margaret says:

    Always looking for ways to use leftover mashed potatoes. I like the sound of this one. AND I also have the aebleskiver pan. I wonder how baked potatoes would work rather than boiled?

    • Joumana says:

      @Margaret: Baked or boil, the result is the same. I think this was mainly to keep the fritters from soaking up too much oil (as is the case when the potatoes are left raw)

  8. Walter de Neergaard says:

    This kind of pan is very common as it is or with handel like friying pans in Denmark. It is used for a national”sweet” dish mostly around Christmas called “æble skiver” This is a pancake like “balls” use to be filled with apples “æble” pices or slices “skiver”.
    They are sured with powder sugar and either stawberry or rabbery or blacj current marmalade 😀 and eaten with fingers 😛

  9. jose antonio says:

    They look delicious and I’ll try to make soon.
    Thank you for sharing

  10. Oui, Chef says:

    They sort of look like little individual frittatas….I’m a fan!

  11. Nathalie says:

    Can I bake it in a muffin pan? Thank you for this great recipe.

  12. Susan says:

    Your potato fritters look delicious! I would love to try making them in my aebleskiver pan. A perfect little comfort food 🙂

  13. Spice says:

    Hi Joumana, how have you been….it’s been long time since I visited your blog or actually I should say any blog for that matter…..above kinda pan(cast iron version) is on my wishlist, only need to figure out where I’m gonna store all my pans if I keep buying them so for the time being I’ve put my kitchen shopping on the hold. Fritters look absolutely tempting.

  14. Camille mackool says:

    Since I do not have a pan like this, can you make this in a cupcake pan?

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