Question 1

What are they?

Accepted Answer

A fritter is a small, fried cake made from a variety of different ingredients. The most common type of fritter is made with a batter that contains flour, milk, eggs, and baking powder. This batter is then used to combine pieces of fruit or vegetables before they are fried in hot oil. The word “fritter” comes from the old French word “frite,” which means “to fry.”

Many cultures have their own variation of fritters. For example, in India, bhajis are a type of fritter, while in Japan, tempura-fried vegetables are made with a light batter and served with a dipping sauce.

Potato fritters are a great way to use up extra potatoes. This recipe uses grated potatoes combined with flour, eggs and seasoning. They are shallow-fried in oil to crisp them up to perfection.

Question 2

What type of potatoes should I use?

Accepted Answer

As any true potato aficionado knows, there are many different types of potatoes, each with its own unique flavour and texture. You will often see that potatoes are typically recommended for particular uses such as roasting vs mashing. This is because different varieties have differing amounts of starch. Floury potatoes have a high starch content and will give a fluffier result. Waxy potatoes have a low starch content and contain more moisture. They are firmer when cooked so great for use in salads.

For best results with this recipe, you want to use a potato that has a medium to high starch content, so keep an eye out for those which are referred to as 'floury'. This will give a crisper result on the outside of the fritters and more tender insides. As these potatoes contain less water it also stops the mixture from being too thin, helping them stick together.

If you are in the UK look for potatoes which are multi-purpose, such as Desiree. Or floury such as Maris Piper. In the US look for Yukon Gold as an all-purpose option or Russets for a starchier choice.

Question 3

Can I make them with sweet potatoes?

Accepted Answer

Sweet potatoes are not technically potatoes at all, but they are still delicious to roast or bake. Their sweeter flavour works well for a fritter. They are also starchy, which bodes well for this recipe. As sweet potatoes have a higher sugar content than standard potatoes, they are also prone to burning more quickly. So, keep a close eye on them when you are frying!

Question 4

Why are my fritters soggy?

Accepted Answer

If your fritters are coming out soggy, there are a few possible culprits. With a little troubleshooting, you'll be able to fix the problem and enjoy perfect fritters every time.
•	Is your oil hot enough? You need to cook the fritters quickly over high heat in order for them to stay light and fluffy. If you add them to oil which isn't quite hot enough then they will soak up the oil rather than immediately start to cook.
•	Is there too much moisture in your batter? Make sure that you don't skip the step to squeeze out the liquid when preparing the potato. Too much liquid will cause the fritter to steam when cooking rather than crisp up. This could also lead to your batter not sticking together well.
•	Are you overcrowding the pan? Cooking too many fritters at once will bring down the temperature of the pan. Additionally, if you have arranged them so they are overlapping or pressed together then the heat won't be able to reach the maximum surface area. This can lead to them cooking unevenly.

Question 5

What can I serve them with?

Accepted Answer

Serve fritters as a side dish, a snack or as a main course. They're perfect for any time of year! I like to serve them with a sauce such as sour cream or minted yogurt to add a complementary creaminess to the crisp shell. This tomato chutney also works great if you are looking for a little extra heat on your plate.

If you want to serve these as a full meal, then you can add a poached or fried egg. A simple side salad of peppery rocket leaves adds a little extra green to your plate. Or you could try a more substantial salad such as this courgette salad or this halloumi salad.

Question 6

Can I make potato fritters in advance?

Accepted Answer

If you have leftover cooked fritters you can refrigerate them (up to 3 days) or freeze them (up to 3 months). Place pieces of parchment/baking paper between the fritters when freezing to prevent them from sticking together. To reheat them you can either fry them again on the hob/stove or pop them in the oven until piping hot. I don't recommend using the microwave as you will get a soggier result.

Uncooked potato fritter batter will oxidise and turn brown, so I recommend cooking the batter as soon as you have made it.

Potato Fritters

Description

Ingredients

Instructions

Notes

Nutrition