Mashed potato fritters
January 22, 2014 • Category: Main Dish
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
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
18 Comments • Comments Feed
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)
On January 22, 2014 at 8:25 pm
Joumana says:
@Arlette Abdallah: Even better! in her book, Marlene Mattar mentions that the pans in Aleppo are nonstick.
On January 22, 2014 at 10:08 pm
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 🙂
On January 22, 2014 at 9:30 pm
Rosa says:
Very appetizing and surely mighty scrumptious! I live that pan.
Cheers,
Rosa
On January 23, 2014 at 12:43 am
Elizabeth says:
Great looking potato cakes. Yum
On January 23, 2014 at 1:53 am
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.
On January 23, 2014 at 4:13 am
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
On January 23, 2014 at 7:31 am
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?
On January 23, 2014 at 8:41 am
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)
On January 24, 2014 at 12:02 am
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 😛
On January 23, 2014 at 9:04 am
jose antonio says:
They look delicious and I’ll try to make soon.
Thank you for sharing
On January 23, 2014 at 1:18 pm
Oui, Chef says:
They sort of look like little individual frittatas….I’m a fan!
On January 23, 2014 at 3:45 pm
Nathalie says:
Can I bake it in a muffin pan? Thank you for this great recipe.
On January 25, 2014 at 5:05 pm
Joumana says:
@Nathalie: sure, just remember to grease or spray the pan (or better yet, grease and flour it).
On January 26, 2014 at 12:43 am
Susan says:
Your potato fritters look delicious! I would love to try making them in my aebleskiver pan. A perfect little comfort food 🙂
On January 28, 2014 at 4:31 pm
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.
On January 28, 2014 at 9:12 pm
Camille mackool says:
Since I do not have a pan like this, can you make this in a cupcake pan?
On May 25, 2014 at 5:40 am
Joumana says:
@Camille: Sure, it would work just fine in a cupcake or muffin pan! 🙂
On May 25, 2014 at 10:57 am