Crab & Potato Fritters
Ingredients
2 c. Leftover mashed potatoes
1 lb. Lump crab meat, cleaned of any shell bits
1 c. (about 12) Tater Tots™, or similar, thawed
2 c. All-purpose flour
1-1/4 c. Sharp Cheddar cheese, grated
1 large Egg, lightly beaten
1 tbsp. Chives, chopped (dried will work)
2 tsp. Dijon mustard
1 tsp. Lemon juice
1 tbsp. Lemon zest
1 tsp. Worcestershire sauce
1-1/2 tsp. Old Bay® seasoning
1 tsp. Badia® lemon pepper seasoning
1 tsp. Parsley (dried is okay)
1/2 tsp. Mustard powder
1 clove Garlic, grated
1/2 tsp. Baking powder
2 pinches Kosher salt
1 tsp. Ground black pepper
1 dash Frank’s
Directions
• Preheat oven to 425º F.
• Line a baking sheets with parchment paper.
• In a large bowl, mix together room-temperature mashed potatoes, Tater Tots™ and flour with a sturdy spoon.
• Add beaten egg, Frank’s, cheese, crab meat and mix until well combined.
• Add salt, pepper, chives, onion and garlic powders and combine.
• The batter should be stiff enough for a spoon to be able to stand upright.
• Using a 2” diameter ice cream scoop, make even mounds with the mixture, and place them on the parchment-lined sheets, about 1” apart.
• Bake for 15-20 minutes, until golden brown.
• Repeat process until all the batter is cooked.
• Serve warm with Ranch dressing or Tarragon-Mustard Mayo for dipping.
Wow. Comfort food supreme, and a great way to use up leftover mashed potatoes! Crunchy outside, creamy inside, these treats simply do not last long as an appetizer or snack for any occasion. Also, a great all-in-one Lenten meal!
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