Herb Fritters: Makin’ It In Mexico

1/2 c prepared instant mashed potatoes
3/4 c shredded cheese (any type you like)
1 egg, beaten
1 garlic clove, minced
1 c fresh cilantro, parsley, basil, oregano (whatever you can find that is fresh), finely chopped (one of these or a mixture of them)
Salt & pepper
1/4 c green onions

Mix together all ingredients except green onions. Divide mixture into 12, shape into balls and flatten slightly. Heat an iron skillet to medium high and either fry in a little oil or grill fritters on each side until golden. Sprinkle green onions on top and serve with yogurt dip (recipe below).

1 c Greek-style yogurt (here in Mexico this is called Jocoque; try Rosy’s, Santa Lourdes, or Rancho Montana – found near the cremas/sour cream)
1 TBSP onion, minced
1 garlic clove, minced
1 TBSP fresh cilantro, parsley, basil, oregano, finely chopped (same as above)

by Shelly Johnson


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