Chicken-And-Mashed Potato Fritters With Lime-Cayenne Mayonnaise

• 1 pound russet or Idaho potatoes, peeled and cut into 2-inch pieces
• 2 teaspoons salt, divided
• 1 1/2 cups chopped cooked chicken
• 1/2 cup shredded Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup sour cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon grated lemon rind
• 2/3 cup fine, dry breadcrumbs
• Vegetable oil

1. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.
2. Stir together mashed potatoes, remaining 1 teaspoon salt, chicken, and next 7 ingredients. Chill mixture 1 hour. Shape into 1 3/4-inch balls.
3. Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
4. Pour oil to a depth of 4 inches into a Dutch oven; heat to 370u0b0. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately. Serve with Lime-Cayenne Mayonnaise.

russet, salt, chicken, parmesan cheese, egg, sour cream, thyme, garlic, pepper, lemon rind, breadcrumbs, vegetable oil

Taken from www.myrecipes.com/recipe/chicken-and-mashed-potato-fritters-with-lime-cayenne-mayonnaise (may not work)