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Potato fritters with Emmental cheese recipe

Potato fritters with Emmental cheese recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

Light, crispy and satisfying. Enjoy these cheesy potato fritters as a side dish or as a base for a nice weekend breakfast.

39 people made this

IngredientsServes: 8

  • 650g waxy potatoes, peeled and grated
  • 100g cream cheese
  • 2 eggs
  • 2 tablespoons plain flour
  • 60g Emmental cheese, grated
  • 1/2 onion, grated
  • salt and pepper, to taste
  • 1 pinch cayenne pepper
  • 3 tablespoons butter
  • 3 tablespoons oil

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Place the grated potato onto kitchen paper to remove any excess water.
  2. In a bowl, beat the cream cheese until fluffy. Fold in the eggs, one after the other, mixing well after each egg. Add the flour and mix well.
  3. Into the cream cheese mixture, add the potatoes, Emmental cheese and onion. Season with salt, pepper and cayenne.
  4. Heat the butter and oil in a large frying pan and add a tablespoon of potato mixture for each fritter. Press flat and fry for about 5 minutes on each side until crisp golden brown. Remove from the pan and set on a plate lined with kitchen paper to soak up any excess oil. Remove from the kitchen paper and serve.

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Oatmeal Patties

These hearty oatmeal patties are made with simple ingredients, which you probably already have in your pantry and fridge. Vegeatrian patties with oats, carrots and cheese, easy to make, and completely satisfying.

It is not that I don&rsquot like a good meat burger, but it is not my favorite kind of meal either&hellip Although I like meat, I have to say that when it comes to burgers I almost always prefer a vegetarian patty.

Either made with beans, chickpeas, pure vegetables or in this case a vegetarian patty made with oats, carrots and cheese. Or you can give me falafels and vegetable fritters of any kind, I would probably always choose those over meat. And again, that although I am a carnivore.

So, when it comes to vegetarian burgers, I am not even trying to mimic meat, I love a good vegetarian patty exactly for what it is: a vegetable and grains/beans packed patty, which can be served either as it is or in a burger bun topped with other typical burger ingredients.

I make vegetarian patties all the times, not only to serve in a typical burger bun, but mostly to eat in a wrap, on regular rye bread, with sauce or with a dip and a salad on the side.

If you give me something like these vegetable and chickpea meatballs or these broccoli cauliflower meatballs, you are sure to make me happy.


Prepare The Mashed Potato Loaded Fritters

Place mashed potatoes, crumbled bacon, green onions, regular bread crumbs, flour, egg, salt, pepper, garlic powder and cheddar cheese in a medium sized mixing bowl. Stir these ingredients together until all have been fully blended into the mashed potatoes.

Pour the panko crumbs out onto a dinner plate. Divide the potato mixture into 4 equal sized balls, and then shape and flatten them out in your hands to form a patty.

Place the potato patties, one at a time in the panko crumbs on plate, and gently cover all sides with the crumbs, lightly pressing them onto patty to adhere. Once fully coated, set aside and repeat until all 4 potato fritters are covered with panko crumbs.


Potato and Tapioca Patties


1. In a small pan, soak 1 tablespoon of the tapioca in the boiling water about 30 minutes. Meanwhile, cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash.

2. In a small pan, cook the soaked tapioca over medium heat until it turns glutinous, about 5 minutes. (You will still see the grain.) Let cool. Coarsely grind the remaining tapioca in a coffee or spice grinder. Transfer to a flat dish and set aside for coating the patties.

3. In a bowl, add the mashed potatoes, ginger, scallions, spinach, coriander, cumin, garam masala, and the cooked tapioca. With clean hands, gently mix everything together. (Don't use a food processor over-mixing will result in glutinous potatoes.) If the mixture seems too soft, mix in 1 to 2 tablespoons of bread crumbs.

4. With lightly greased hands, divide the potato mixture into 20 portions and shape each one into a round ball, then flatten lightly to make a smooth disc or oval. Coat each disc with the ground tapioca, then press between the palms of your hands to ensure that the tapioca adheres nicely.

5. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the potato mixture dropped into the hot oil bubbles and immediately rises to the top. Add the discs into the hot oil carefully with your fingers or a spoon to avoid spluttering. Add as many as the wok can hold at one time without crowding and fry each batch, turning a few times with a slotted spatula, until crispy and golden on all sides, about 1 to 2 minutes.

4. Transfer to paper towels to drain. Repeat the process with the remaining discs. Transfer to a serving platter and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


Cheesy jacket potatoes

Ingredients

4 equally sized, floury potatoes, 200 g each

Filling
20 g butter
125 g grated Emmental or blue cheese
Salt
Pepper, freshly ground
Nutmeg, freshly grated
Parsley, chopped

Other alternative fillings include: 125g tuna, 1 tsp butter and chopped chives or 150g sour cream and a crushed garlic clove or 75g cooked, diced ham and 25g grated cheese.

Method

Wash and brush the potatoes, then pierce each one several times with a fork. Place onto the tray with the skin on, select CircoTherm®, 160 °C for 55-65 minutes. When using CircoTherm®, you can place the accessories on any level from 1 to 3.
Afterwards, halve the potatoes and carefully scoop out the potato from the skin. Mix the potato in a bowl with butter, cheese, seasonings and the parsley. Then put the mixture back into the potato skins.
Place back onto the baking tray, slide in at level 3 or 4 and select grill, large area, 290 °C/intensive for 5-8 minutes.
Try our other popular potato recipes and tips:

Notes

This recipe uses CircoTherm® and grill. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.


  • 1 Pound potatoes, washed, peeled, and quartered
  • 1/2 Cup water
  • 4 Tablespoons butter
  • 1/2 Cup flour
  • 2 eggs
  • Salt and pepper, to taste

Boil the potatoes in a large pot of heavily salted water. Cook as you would mashed potatoes.

When done, drain and let them rest on an uncrowded pan or plate to cool down. If you have an oven already on, put them in there for 5 minutes to dry out. When dried out, mash the potatoes as you normally would. My preference is to use a mill so the potatoes are evenly broken up without overworking them. Ricers are great, too.

While the potatoes are cooking, combine the ½ cup water, butter, and a small pinch of salt and pepper into a sauce pot and bring to a boil. Have a whisk and wooden spoon handy. When it comes to a boil, turn down the heat and slowly add the flour with one hand and use the whisk with your other to break up the clumps. When the mix begins to thicken, switch to the wooden spoon and continue to stir the batter over the low heat. Stir until the batter starts to pull off the sides of the pan and becomes 1 homogenous lump. Turn off the heat. Add 1 egg to the pot and stir vigorously to incorporate. When fully combined, add the second egg and stir until incorporated. This batter is also known as pate choux. Learning this technique opens a world of delicious sweet and savory recipes in your future.

When the potatoes and batter are both done, combine thoroughly. This can be done ahead of time, even the night before.

When you’re ready to fry, heat a large pot of oil or a home fryer to 350 degrees. Using a spoon or an ice cream scoop carefully drop small portions of the potato mix into the fryer. Fry until golden. When done, pull them out and let drain on a paper towel. Lightly salt.

These guys are delicious and you’ll want to just grab them, but be careful because they are really hot. This recipe can easily be doubled, tripled, etc. for a larger group. Also, it’s pretty easy to customize this recipe by adding herbs, grated cheese, or truffle oil to the mix before frying.


Method

Begin this by sifting the 2 oz (50 g) of flour and cayenne pepper into a large bowl and season with salt and black pepper, then make a well in the centre and break the eggs into it.

Now gradually whisk the eggs incorporating any bits of flour from the edge of the bowl as you do so. Next, whisk in the milk until you have a smooth batter, then gently stir in the grated cheeses and herbs. Now cover the bowl and leave it to stand in a cool place for about and hour, as this allows all the flavours to develop.

Meanwhile, make the tomato and balsamic jam by first placing the tomatoes in a bowl and pouring boiling water over them. Then, after 1 minute (or 15-30 seconds if they are small), drain them, slip the skins off (protect your hands with a cloth if necessary), and chop the flesh roughly. You can watch how to do this in our Cookery School Video below. Next, heat the olive oil in a saucepan and soften the onion and garlic in it for 5 minutes without browning. Now add the rest of the ingredients, give them a good stir, then simmer gently, uncovered, for 30-40 minutes, until all the liquid has evaporated and you are left with a thick, jammy sauce. Then taste to check the seasoning.

When you're ready to cook the fritters, take 1 tablespoon of the mixutre at a time and make 12 rounds, flatten them gently to about 2.5 inches (6cm) in diameter, then lightly dust each one with the seasoned flour.

Next, heat the oil over a highish heat and, when it's simmering hot, cook half the fritters over a medium heat for 45-60 seconds each side, or until golden brown and crispy. Then carefully lift them out of the pan to drain on crumpled greaseproof paper or kitchen paper. Keep the first batch warm while you cook the second, then serve with the tomato and balsamic jam. A green salad would make a good accompaniment.


Cheese Fritters with Savoury Bell Pepper jelly

Since sunday I have had cheese fritters twice, both delicious. First time was at a hands-on cooking class party to celebrate my dear friend Marilyn’s significant birthday. We gathered at the home of Sylvia and Ray, owners of Wine & Thyme Cooking School in Kelowna and for a few hours got our hands wet and prepared some lovely foods based on recipes provided by Sylvia and under her supervision. Sylvia is Cordon Bleu trained and has a large, well equipped kitchen in her lovely home overlooking the Okanagan Lake. Check her website for more information on her school. Sylvia gave us a recipe for cheese fritters with tomato balsamic jam and they were delicious. The fritters were made into small cakes and sautéed in olive oil in a pan. The recipe called for Feta, Emmental and Old Cheddar as well as some herbs and a bit of cayenne pepper. The tomato balsamic jam was made fresh from ripe tomatoes, onion, garlic, vinegar and brown sugar. I would have made the jam a bit sweeter but the entire dish was lovely.

The second time I had fritters this week was at the gorgeous Mission Hill Winery in West Kelowna. I had lunch by myself (why not?) at the beautiful Terrace Restaurant overlooking the lake and vineyards and it was spectacular. They really know how to layer flavours and every dish was a piece of art both visually and in terms of flavour. I wish I could eat like that every day. I ordered the fritters as a first course. The dish is called Croquettes of Happy Day Chèvre Goat Cheese and is served with warm new potato salad, soft boiled quail eggs, small fresh carrots and English peas. Oh-so-good. I enjoyed every bite and left nothing on the plate. The fritters were cooked into round balls, crispy on the outside with meltingly soft goat cheese inside. The only friendly comment is that the crust of the croquettes was a little hard to cut into but maybe it had to be that way to keep the creamy goat cheese inside. The suggested wine for this dish was the Mission Hill 2010 Reserve Pinot Noir at $13 a glass. For the main course I had the special: risotto with summer squash, spinach and thinly shaved pattypan squash carpaccio on top. The spinach was stirred into the risotto at the last minute and remained bright green and flavourful. Another success. The suggested wine was the Perpetua, a single vineyard Chardonnay with citrus, oak and nutty flavours at $17 per glass. It was worth it though as it complimented the food beautifully.

So after having fritters twice and loving both versions I just had to come up with my own, based on what I have tried. I am posting the recipe for small fritters that can be served as an appetizer (or make them larger as a vegetarian entrée item). While visiting Mission Hill’s gorgeous shop (OMG, going broke in there is quite possible), I bought a few jars of savoury jams and chutneys. One was this Jules + Kent Savoury Red Pepper Jelly that I am serving with the fritters. A delicious combination. If you do not have access to this particular jelly I am sure you can find something good at a good specialty store. You can make your own from scratch but there is room for using prepared products as well, if they are good and special. This product is so good and I believe is made in Vancouver.

Okay, enough rambling and now to the recipe for cheese fritters. Also: you can vary the cheeses and add herbs instead of just parsley.

Ingredients:


Lessons To Date

As a household of just two now, I have learnt to cook enough for a meal without having a load of leftovers.

But when it comes to potatoes, I still work with the ‘one for the pot’ as my mum did when I was a kid. Needless to say, there are leftovers these days without a teenage boy to feed!

These Mashed Potato & Bacon Fritters make an amazing side dish or a brunch or lunch! They are perfect for using up leftover potatoes and there are so many flavour combinations you can reinvent them often!

Ingredients:

  • 2 cups cold mashed potatoes
  • 1 cup cheese, grated
  • 1/2 cup flour
  • 6 strips bacon, chopped
  • 1 medium onion, chopped finely
  • 2 cloves garlic, crushed or chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons fresh herbs
  • 2 eggs
  • 4 tablespoons butter

Now let’s put those ingredients altogether and cook:

Cook the bacon until crisp and drown well on a paper towel until cool.

Add the chopped onion to the pan, and cook over a medium heat until soft, and clear in colour – nothing much worse than crunchy onions!

Mix all of the ingredients in a large bowl, with the exception of the butter.

Clean out the pan with a paper towel, and add the butter, melting in a medium heat.

Take about 1/4 cup of the potato mixture and roll it into a ball shape.

Place it in the pan and flatten it out with a spatula. Cook for about 3 minutes each side until they are lightly golden brown. Always best served with a hot and crispy with a dollop of sour cream or tomato sauce!

You can get creative with the seasonings and the additional ingredients. Pretty much anything in your fridge works…..add your favourite mix of spices and herbs, and whatever vegetables you have on hand!

A few ideas for you for next time:

  • ham, cheese, capsicum, a little dijon mustard
  • sun-dried tomatoes, oregano and basil, grated mozzarella cheese
  • leftover savoury mince, corn and cheese
  • chopped spinach, crumbled feta and fresh herbs
  • any other leftovers in your fridge!

They can be topped with sour cream, extra bacon, sauce, a fried egg, or as a side to a sausage!

Next time you have potatoes on the menu, pop an extra on in the pot so you have some leftovers to try out this easy and easy recipe.


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