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Potato Fritters with Manchego and Prosciutto

Potato Fritters with Manchego and Prosciutto

These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

Potato Fritters with Manchego and Prosciutto 

TIP: The potatoes should be really well mashed, so there are no lumps of potatoes in the mixture. Shape all the fritters before you begin the frying process.

Recipe makes 25 to 35 fritters. Total time is 1 hour and 15 minutes. Active time is 45 minutes.


  • 1½ pounds new potatoes or russet, peeled
  • 5 cups vegetable oil, or as needed
  • 16 ounces (2 cups) panko breadcrumbs 
  • 6 ounces Manchego cheese, finely grated
  • 3 ounces prosciutto, finely chopped
  • 4 large eggs, room temperature
  • 1 tablespoon sour cream
  • 2 teaspoons finely chopped fresh chives
  • 1 teaspoon kosher salt 
  • ¼ teaspoon black pepper


  1. 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.
  2. 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.
  3. 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.
  4. Pour 1 inch of oil into a heavy skillet. Heat over medium heat until a deep-fry thermometer registers 350°F.
  5. 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.

Recipe first featured on Ranch To Table Season 3 Episode 4: "Finger Food" on the Magnolia Network.



Photographs by BJ Golnick and Brian Skope

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