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Parmesan Potato Patties – Delicious and flavorful, very crispy and made with a few simple ingredients.
Hope you are enjoying the holiday season. To me this is the best time of the year. I enjoy it even more than summer! But I miss the sun and light. I’m challenged! I need to use lights to take my food photos and I’m not so happy, because I love natural light. But the photos for these parmesan potato patties look really good!
I’ll stop complaining… Because I have a great recipe for you today – parmesan potato patties.
My family loves potato patties, but I can’t remember last time I made them. These are really easy to make, bite-sized and perfect for a party or lazy dinner at home. They do take some time to make, because you need to shape the patties. Then pan fry them. And then of course enjoy them!
My problem when I make these patties – I can’t stop eating them. I’ve made them with feta instead of parmesan before. The feta recipe is my family’s favorite. This time I decided to use parmesan instead of feta and they turned perfect. So crispy and flavorful.
You make some mashed potatoes, then you add eggs, cheese and bread crumbs. Shape the patties and fry them. It is that simple.
Make some yogurt dip, a spicy dip, or just serve them topped with sour cream. These patties will make a nice NYE appetizer. Or a light meal. They will make a great lunch to take to work, too.
I hope you decide to try them!
PARMESAN POTATO PATTIES
Ingredients
- 1 LB POTATOES, , BOILED, PEELED AND ROUGHLY CHOPPED
- 1 MEDIUM ONION, , FINELY DICED OR GRATED
- 1/4 CUP MILK OR HEAVY CREAM
- 1 TSP SALT
- 1/2 TSP BLACK PEPPER
- 1 TSP ZAATAR OR ITALIAN SEASONING, (OPTIONAL)
- 2 TBSP BUTTER
- 2 EGGS
- 1 CUP PANKO BREADCRUMBS
- 1 CUP SHREDDED PARMESAN CHEESE
- 1/4 CUP VEGETABLE OIL FOR FRYING, (OR MORE IF NEEDED)
Instructions
- IN A BOWL COMBINE POTATOES, ONION, MILK, SALT, BLACK PEPPER, SEASONING, BUTTER, EGGS, BREADCRUMBS AND PARMESAN. USING A POTATO MASHER MASH UNTIL CREAMY. I FIND IT EASIER TO USE MY KITCHEN AID MIXER FOR THIS, IT MIXES IT VERY WELL.
- SHAPE PATTIES (1-1 1/2 IN DIAMETER). I ALWAYS KEEP A BOWL OF WATER NEXT TO ME SO I CAN DIP MY FINGERS IN IT WHILE SHAPING THE PATTIES SINCE THE MIXTURE IS STICKY.
- HEAT OIL OVER MEDIUM HEAT.
- WORKING IN BATCHES, FRY PATTIES UNTIL GOLDEN (3-4 MINUTES PER SIDE), TURN THEM CAREFULLY.
- TRANSFER TO A PLATE LINED WITH PAPER TOWEL.
- REPEAT FOR ALL THE PATTIES. WIPE DOWN THE PAN, IF THERE ARE ANY BURNT PIECES IN IT. ADD OIL, IF NEEDED FOR EACH NEW BATCH.
- SERVE WITH A SAUCE OF YOUR CHOICE.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your photos are absolutely gorgeous with lights, Mira! And these potato patties sound amazing. My Grandma used to make something similar, though I love your twist of Parmesan. Can’t wait to try this out! Pinned!
Oh I would just eat all of these up! I think they would be amazing dipped in some sour cream too.
I am so excited! I have some leftover mashed potatoes and now I know just what I’ll do with them! Thank you for this beautiful side… Love the addition of Parm!
They look delicious Mira 😀 Perfect to have in my fridge to snack on when feeling peckish 🙂
Mira, these look SOO good. I can imagine them for breakfast alongside a fried egg, for dinner as a side, as a perfect holiday appetizer…
So glad you like them Marissa! They are perfect for breakfast!
They look fantastic, and I could see myself eating a whole bowl. It would be very hard to stop at just a few.
I actually didn’t know you can make patties with potatoes. Very interesting! 🙂 Love its color 🙂
I’m thinking of so many ways to serve these, they’re so delicious.
I love the simple ingredients needed to make these potatoe fritters. Can i baked them instead of frying them?
Hi Amy, I have not tried baking these but I don’t see why you can’t. Bake at 350 F until done (probably 20-30 min). Again, I still have to try this.
Have you tried cooking these in an air fryer? If so, at what temperature and for how long? Thanks!