Puerto Rican Ham and Potato Fritters


  • 2 lbs medium potatoes, peeled and halved
  • 1 tbs kosher salt
  • 3/4 lb sliced boiled ham
  • 5 eggs, seperated
  • vegetable oil or shortening for frying
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • Place potatoes in a deep pot, cover with water and stir in 1 tbs of salt.
  • Cover and boil over moderate heat for 20 minutes. Drain. The potatoes will be some what firm
  • Cut the cooled potatoes into 1/4  inch thick slices.
  • Place a slice of ham between two potato slices and fasten with a toothpick and set aside.
  • Beat egg whites in medium bowl until stiff peaks form.
  • Fold in egg yolks, garlic, 1 tsp salt, black pepper and dried oregano.
  • Dip ham and potato sandwiches into egg mixture.
  • Heat 1 inch of oil in a deep skillet to 350 degrees.
  • Carefully lower sandwiches into hot fat, frying 1-2 minutes on each side until golden.
  • Remove from oil and drain on a wire rack or paper towels.

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