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

Ingredients

• 1.5 cups meat from a rotisserie chicken cooked chopped
• 0.5 teaspoon thyme leaves dried
• 0.7 cup breadcrumbs dry fine
• 1 large eggs lightly beaten
• 0.5 teaspoon garlic powder 
• 1 pound idaho potatoes peeled cut into 2-inch pieces
• 0.3 teaspoon lemon rind grated
• 8 servings lime-cayenne mayonnaise 
• 0.5 cup parmesan cheese shredded
• 0.5 teaspoon pepper 
• 2 teaspoons salt divided
• 0.3 cup cup heavy whipping cream sour
• 8 servings vegetable oil 

Equipment

• paper towels
• sauce pan
• dutch oven

Directions

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.
4. Roll balls in breadcrumbs, coating evenly.
5. Pour oil to a depth of 4 inches into a Dutch oven; heat to 37
6. Fry fritters, in batches, 2 minutes or until golden brown.
7. Drain on wire racks over paper towels, and serve immediately.
8. Serve with Lime-Cayenne Mayonnaise.