Crispy Potato Fritters Recipe
With a light, crisp exterior, tender, soft interior, these potato fritters come together quickly and are shallow fried on a pan (instead of deep fried), which makes for a nice breakfast or snack at any time of the day.
Servings14 potato fritters
INGREDIENTS ( 1 CUP = 240 ML )
- 3 large-sized potatoes
- ½ medium-sized onion
- 1 egg
- 2 tablespoon all-purpose flour
- 1 tablespoon cornflour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon freshly ground black pepper or to taste
- salt as required
- oil for shallow frying
INSTRUCTIONS
- Peel the potatoes and onion, then coarsely grate them using a large hole of the box grater or food processor fitted with a grating disk.
- Place the potato mixture into a clean kitchen towel or cheesecloth and squeeze as much liquid as you can out of the mixture.
- Transfer the potatoes and onion to a large mixing bowl and add the salt, pepper, garlic powder, all-purpose flour, cornflour, baking powder, and sweet paprika.
- In a small mixing bowl, lightly beat the egg and pour over the potatoes. Then stir to mix everything well.
- Heat some oil in a non-stick frypan or cast-iron skillet. Once the oil is hot enough, reduce the flame to medium and add a spoonful of potato mixture, gently press to flatten, and shallow fry for about 3-4 minutes on each side or until crisp and golden brown from both sides. Cook 3-4 fritters at a time depending on the size of the pan. Do not overcrowd the pan.
- Place the fritters on a paper towel, to absorb the excess oil and serve immediately.
Notes
- Coarsely grate the potatoes and onion. If using the box grater, use the largest hole.
- To get the crispy texture You will need to squeeze out all the excess water from the grated potatoes and onion before mixing with other ingredients.
- The key to a perfect fritter is the right amount of flour and egg. You just need to add enough to bind the ingredients together.
- Make sure the oil is hot enough before adding the potato mixture into the oil.
