Potato fritters
2 large potatoes, about 1.5 pounds
1 teaspoon Creole seasoning
1⁄2 teaspoon garlic powder
1 teaspoon kosher salt
1⁄2 teaspoon lemon pepper
1⁄4 cup all-purpose flour
1⁄2 cup shredded extra-sharp cheddar cheese
2 tablespoons minced chives
2 tablespoons chopped parsley
1 large egg
1⁄4 cup olive oil
1⁄2 cup panko
of the potatoes under running water and pat them dry. Prick them four to five times with a knife or fork.
Cook in the microwave at high power for four minutes. Turn them over and cook for an additional four minutes. Use a potholder or kitchen towel and gently squeeze them to see if they are done. They should be soft and squeeze easily. You can also pierce them with a fork, and it should easily slide to the middle without any resistance. If the potatoes aren’t entirely done, microwave for an additional minute or so. Small potatoes will take less time; larger ones might take a little more time.
Remove the potatoes from the microwave and let them cool until you can safely handle them.
Cut the potatoes in half and use a spoon to scoop the flesh into a medium-size mixing bowl.
Add the Creole seasoning, garlic powder, Kosher salt, and lemon pepper.
Add the flour, the cheese, the parsley, and the chives. Use a large spoon to combine this mixture and mash any pieces of potato.
Add the egg and mix thoroughly.
Divide the mixture into four portions. Use your hands to shape into round patties.
Add the panko to a small saucer and carefully dredge the patties to coat them on both sides. Place the patties on a wire baking rack and place them in the refrigerator to chill for 10 to 20 minutes, so they can firm up.
Heat the olive oil in a large skillet over medium-high heat. Let the patties cook undisturbed for two to three minutes. Use a spatula and flip them over to cook on the other side for two to three minutes or until they are golden brown and crispy.
Remove from the skillet, drain on paper towels and serve immediately. Optional, top with a dollop of sour cream and a few chopped-up chives.