Categories: Vegetables-Potatoes

Ingredients

• 2 large baking potatoes, peeled and quartered*
• 1/4 cup unsalted butter or margarine, divided
• 4 green onions, minced
• 1 garlic clove, minced
• 1 egg yolk
• 1 1/2 Tbsp. milk or whipping cream
• 1/2 lb. diced cooked ham
• 1 cup (4 oz.) shredded sharp cheddar cheese
• 1 1/2 Tbsp. chopped Fresh or 1 1/2 tsp. dried parsley flakes
• 1 Tbsp. minced fresh or 1 tsp. dried basil
• 1/2 tsp salt
• 1/2 tsp. pepper
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 3 cups soft breadcrumbs
• Vegetable oil
• Sour cream (optional)
• Garnish: Italian parsley sprigs

Directions

1. Cook potato in boiling water to cover 25 minutes; drain. Place in a large mixing bowl, and set aside.
2. Melt 1 Tbsp. butter in a heavy skillet; add green onions and garlic, and saute until tender.
3. Add green onion mixture, remaining 3 Tbsp. butter, egg yolk, and whipping cream to potato;

4. beat at medium speed with an electric mixer until smooth. Stir in ham and next 5 ingredients. Shape mixture by 1/4 cupfuls into patties; dredge patties in flour. Dip in egg, and dredge in breadcrumbs.

5. Wipe skillet clean. Pour oil to a depth of 1/2 inch into skillet. Fry fritters, in batches, in hot oil over medium-high heat 2 minutes on each side or until golden. Drain on paper towels. Top each fritter with 1 Tbsp. sour cream, and garnish, if desired. Serve immediately.

6. makes 16 fritters

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