Corn & Cheddar Mashed Potato Fritters

Sometimes the family just wants what we like to call a "stick to your ribs" meal. No experiments. No crazy vegetables or sides...though I'd beg to differ ;). Just some roast beef or chicken with mashed potatoes and corn. How many times do you make a roast and have leftover mashed potatoes and corn? Well, in this house and several other family members, I can honestly say it's a monthly occurrence. I always tend to make too much food. I guess I just never want to run out! Hence, the leftover potatoes and corn. Now usually, I'd just reheat it again and serve it with something else but I wanted to experiment a little to try to find something else to make with them and boy did I hit the jackpot, these were THAT good! And unfortunately for the hubby, the kids only left him a half of one to try when he got home from work but I'll definitely be making these again. 

Corn & Cheddar Mashed Potato Fritters
Ingredients

• 1c. Day Old Mashed Potatoes
• 1c. Corn (I used frozen since it's not in season)
• 1/4c. Scallions, chopped
• 1/3c. Low Fat Shredded Cheddar Cheese
• 1 Egg, beaten
• 1/2 c. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 c. Canola Oil, for frying
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Combine all ingredients, except the oil, and mix well. 
2. Heat oil in a non-stick frying pan over medium-high heat until it is hot. 
3. Slowly drop rounded kitchen soup spoons into the oil and flatten slightly. 
4. Cook 2-3 minutes per side, allowing them to turn golden brown. 
5. Remove and drain on paper towels or brown bags to remove excess oil. Makes 6 fritters. 

Points+=6pts per fritter (including the oil)


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Shared on Recipes For My Boys Thursday's Treasures 1/19/12