Chicken-and-Mashed Potato Fritters With Lime-Cayenne Mayonnaise

Southern Living
Makes about 8 appetizer servings


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1 pound russet or Idaho potatoes, peeled and cut into 2-inch pieces
2 teaspoons salt, divided
1 1/2 cups chopped cooked chicken
1/2 cup shredded Parmesan cheese
1 large egg, lightly beaten
1/4 cup sour cream
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon grated lemon rind
2/3 cup fine, dry breadcrumbs
Vegetable oil


Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.

Stir together mashed potatoes, remaining 1 teaspoon salt, chicken, and next 7 ingredients. Chill mixture 1 hour. Shape into 1 3/4-inch balls.

Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.

Pour oil to a depth of 4 inches into a Dutch oven; heat to 370°. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately. Serve with Lime-Cayenne Mayonnaise.

Created date

April 2004