Leftovers Recipe: Potato Corn Chili Fritters

This tasty recipe puts a brand new twist on mashed potatoes, while doing double-duty: using up both the leftover potatoes and corn.

It's simple, easy, and deliciously different - your family won't even recognize it as leftovers!

Potato Corn Chili Fritters
(Makes 14-18 fritters.)

Ingredients: 
 
4 cups mashed potatoes
2 eggs, beaten
1 cup corn (cooked)
1 tsp finely chopped green onion or chives
pinch chili powder
salt and pepper to taste
1/2 to 1 cup flour (more or less to form consistency desired)
Peanut oil for frying

Directions:

• In a bowl, put the potatoes and the eggs and stir until well blended.
• Mix in the corn, onion, and chili powder; taste and season with salt and pepper if desired.
• Add flour gradually, mixing as you add until you get a dough consistency that holds its shape well enough to stick together when you press it into a spoon.
• In a large heavy skillet, put enough oil in so you have about 1/2 inch; put the heat on medium-high, and heat until sizzling.
• Firmly scoop a heaping tablespoon full of batter, pressing and forming with your fingers until the dough sticks together, then push off into the hot oil.  Cook for about 2 or 3 minutes until golden brown, then flip gently and cook the other side for about 2 to 3 more minutes or until golden brown.
• Remove to a paper towel covered cooling rack, salt if desired, and allow to cool slightly before serving.
• Serve with ketchup, mustard, or other dips.