Ingredients
- 1 1/2 pounds russet potatoes, peeled
- 6 ounces Manchego cheese, finely grated
- 4 large eggs, at room temperature
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 ounces prosciutto, finely chopped
- 2 teaspoons finely chopped fresh chives
- 5 cups vegetable oil, or as needed
- 2 cups panko bread crumbs
Directions
- Boil the potatoes until they are tender, then drain. Transfer the potatoes to a large bowl and mash well with a potato masher, making sure there are no lumps.
- Add the Manchego, 1 beaten egg, and the sour cream to the potato mixture, mixing and mashing with a fork. Add salt and pepper and mix until fully incorporated. Add the prosciutto and chives, mixing with your hands to distribute evenly.
- Line a baking sheet with parchment paper. Take 2 tablespoons of the potato mixture and roll it between your hands to form a thick cylinder with rounded ends. Place on the parchment. Repeat with the remaining mixture. Refrigerate the fritters while you prepare the frying area.
- Pour 1 inch of oil into a heavy skillet. Heat over medium heat until a deep-fry thermometer registers 350°F.
- Set up your work area next to the stove. Beat the remaining 3 eggs in a small bowl. Put the panko in another bowl. Coat a fritter in the egg mixture, then roll it in panko. Carefully lower the fritters into the hot oil in batches of 4 or 5. After 1 minute, turn each one over in the oil and cook for another minute. When both sides are golden brown, use a frying spider to lift them out of the oil and onto a cooling rack set over a baking sheet to drain. Let cool slightly and serve.
