Homemade Crispy Potato Fritters
Say hello to the ultimate snack: our irresistible crispy potato fritters! With their crispy exterior and fluffy interior, these little wonders are guaranteed to make your mouth water.
Servings 7
Ingredients
- 900 g grated potato
- 2 large eggs
- 3 cloves garlic
- 2 tbsp plain flour
- 2 tsp dijon mustard (optional)
- 2 tsp salt
- black pepper
Instructions
- Begin by peeling and grating your potatoes using a box grater or using an attachment via your food processor
- Once grated, place the potato in a bowl a rinse with cold water, agitating the potato with your hands to release excess starch
- Using a sieve, drain off the excess water and repeat until the water runs clear and is no onger cloudy
- Place the risned grated potato into the centre of a muslin cloth
- Pull each of the four corners up and twist the cloth, squeezing out the excess water. You can twist quite hard as muslin is strong and this will help you get every last bit of water out of the potato
- Add the grated potato into a bowl and add the egg, flour, salt, pepper, garlic and mustard, if using.
- Stir to combine thoroughly
- Heat a tablespoon of oil with a tablespoon of butter in a frying pan over medium heat
- Once the oil mixture foams, add a spoonful of the fritter batter (I used a 26 inch frying pan and could fit 2 fritters at a time)
- Flatten down gently with the back of the spatula
- Cook for around 3-4 minutes, basting with the oil butter mixture to get a good colour on the fritters until the edges turn golden, then flip
- Cook for another 3-4 minutes and then remove from the pan to kitchen paper to remove any excess oil
- Serve