Light, crispy and satisfying. Enjoy these cheesy potato fritters as a side dish or as a base for a nice weekend breakfast.
13 people made this
650g waxy potatoes, peeled and grated
100g cream cheese
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
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Method Prep:20min › Cook:30min › Ready in:50min
Place the grated potato onto kitchen paper to remove any excess water.
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.
Into the cream cheese mixture, add the potatoes, Emmental cheese and onion. Season with salt, pepper and cayenne.
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.