Ingredients
2 1/2 c. shredded Russet potatoes
2 eggs
3/4 c. flour
Salt, to taste
Pepper, to taste
1 c. cubed cheese of your choice, such as Cheddar or pepper jack
Vegetable oil, for frying
Preparation
Step 1In a large bowl, mix the shredded, drained, and dried potatoes with the eggs, flour, salt, and pepper.Step 2Heat a large saucepot of vegetable oil to about 360 degrees F. Line a large baking sheet with paper towel and set aside.Step 3Before moving onto the next step, coat clean hands with cooking spray or a thin layer of vegetable oil, to keep the batter from sticking. Step 4The batter will be a bit thin and runny, but spoon a small amount (about 1-2 teaspoons) into your hand, place a cube of cheese in the center, and top with another small spoonful of batter. Drop balls of batter into hot oil to fry, turning over at least once during cooking to ensure even browning on all sides. When fritters are dark golden brown, remove from pot and transfer to the paper towel-lined pan to drain. Let cool at least 5 minutes before serving.
