Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 2 pounds of yellow potatoes until fork-tender, then drain and mash them thoroughly in a large bowl.

2. 2

   In a small skillet, heat 1 tablespoon of achiote oil over medium heat, then sauté 1/2 finely diced red onion until softened, adding 2 minced garlic cloves, 2 tablespoons of harissa paste, and 1 teaspoon of ground cumin, cooking for 2 minutes until fragrant.

3. 3

   Combine the mashed potatoes with the sautéed onion mixture, 1 cup of shredded mozzarella cheese, and 1/4 cup of chopped cilantro, mixing well before shaping the mixture into 8 uniform patties about 1-inch thick.

4. 4

   Set up a dredging station with three shallow bowls: one with 1 cup of all-purpose flour, another with 2 large beaten eggs, and the third with 1.5 cups of panko breadcrumbs, seasoning the flour and panko with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

5. 5

   Carefully coat each potato patty by first dredging it in the seasoned flour, ensuring it is fully covered, then dipping it into the beaten eggs, letting any excess drip off, and finally pressing it into the seasoned panko breadcrumbs until evenly coated.

6. 6

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C), ensuring the oil is hot enough for deep-frying.

7. 7

   Deep-fry the coated potato fritters in batches for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides, then remove them and place them on a wire rack lined with paper towels to drain excess oil before serving warm.