Potato Fritters
Cherie Metcalfe
A delicious twist on a classic favourite from the
fish n' chip shop – our homemade Potato Fritters!
Ingredients
- 2 or 3 large agria potatoes
1.5L oil for deep frying
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- 3/4 cup flour
- 1/2 cup cornflour
- 2/3 rd cup cold water
- 1 tsp baking powder
Directions
Cut potatoes length wise into 0.5cm thick slices and pop in a large pot covered completely in cold water
Bring water to a boil and once boiling cook for 3-4 minutes.
Lay out a clean tea towel or paper towels and carefully lift out the potato slices with a slotted spoon and pop on the tea towel to remove excess moisture and to cool.
Bring a pot of oil or a deep fryer to a temperature of 180CTo make the batter whisk all the ingredients together in a large bowl.
Pop the fry yay on a plate and take the potato slices and dip in fry yay to lightly coat and then dip the floured potato slices into the batter then into the hot oil fry for about 4 to 5 minutes or until golden and crisp.
Remove from the oil and drain excess oil on paper towels and generously sprinkle with the additional Black Gold.
