Put all ingredients in a large mixing bowl. (Try to sprinkle the salt evenly over the entire surface area of the mashed potatoes so you don't accidentally get a super salty bite.)
Get in with your hands (or a wooden spoon or spatula if you're not a handsy person) and mix everything thoroughly.
Preheat oil in a pan to somewhere between 350F and 375F. If you don't have a thermometer, you can sprinkle some flour into the oil and if it starts to gently sizzle right away, your oil's ready.
Gently drop batter into the oil by spoonfuls. I like to take two silverware tablespoons and make them in a quenelle shape.
Fry for 6 to 8 minutes until they're a dark golden brown, turning two or three times during the process to make sure all sides get cooked evenly.
Blot the oil from the fritters on a paper towel, paper bag, or tempura paper, and enjoy!
