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Potato and English Pea Fritters. Leftover mashed potatoes mixed with English peas and green onions.
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3.34 from 3 votes

Potato and Pea Fritters


  • Potato and Pea Fritters
  • yield: approximately 35 3 inch fritters
  • I made the batter a little on the soupy side to have the fritters thin and crispy on the edges and soft in the center when cooked. For thicker fritters add a little more flour. The full recipe makes a boatload. I developed it using a full can of English peas but you can easily half the recipe.
  • 2 cups leftover mashed potatoes
  • 1/2 cup half and half or milk
  • 2 eggs slightly beaten
  • 1/2 cup all-purpose flour
  • 1 scant tablespoon seasoned salt
  • 15 ounces English peas drained
  • 2 to 3 green onions whites and most of the green chopped


  • Add mashed potatoes, half and half and eggs to a large bowl. Stir or whisk until smooth.
  • Stir in flour and seasoned salt until all the lumps of flour are gone.
  • Add peas and stir.
  • Add 1/2 inch of cooking oil to a large cast iron skillet over medium heat. When the oil is heated, drop a scant tablespoon of batter into the hot oil. Don't crowd. I cooked four at the time in my 9 inch skillet. Fry on one side until the edges brown, about 2 minutes. Flip and repeat on the other side. Remove to a wire rack to drain. Sprinkle with kosher salt while still hot. Serve warm
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