Greek Potato Fritters (Patatokeftedes)

Patatokeftedes take the same fritter logic used across kolokithokeftedes and revithokeftedes and apply it to mashed potato, giving a fluffy-centred, crisp-edged patty that works equally well as a meze on its own or a genuinely substantial side to grilled meat or fish.

The technique that matters most is getting the potato mash properly dry before it meets the egg and cheese, since excess moisture is what makes any potato fritter fall apart in the fryer rather than holding a clean shape.

Feta and a good amount of fresh mint or dill run through the mixture, and this is genuinely good, comforting food, best eaten hot and freshly fried rather than reheated.

Key preparation steps

1. Boil and mash potato, keeping it as dry as possible.
2. Mix with egg, feta and herbs.
3. Shape into patties and chill briefly.
4. Fry until deeply golden on both sides.

Getting the potato properly dry

Boil the potatoes whole in their skins, which keeps them from absorbing extra water, then peel and mash while still warm, leaving them to steam and dry out slightly for a few minutes before mixing in anything else. A wet mash makes for a mixture too loose to shape and fry properly.

The mixture

Mix the dried mash with a beaten egg, crumbled feta, chopped fresh mint or dill, and a little flour to help bind everything, seasoning with black pepper rather than much salt, since the feta already carries plenty.

Shaping and frying

Shape the mixture into small patties, chilling for at least twenty minutes to firm up before frying, which makes them considerably easier to handle in the hot oil without falling apart. Fry in a generous depth of oil until deeply golden on both sides, and serve immediately while still hot and crisp.

What matters in this dish