Duck fat potato fritters

Duck fat potato fritters

By
From
The Potato Cookbook
Serves
4-5 as a side dish

Take your breakfast upmarket with these duck fat potato fritters. To make things easy in the morning, the fritters can be made the night before, stored in the refrigerator and reheated in a 190°C oven until crisp. Perfect.

Ingredients

Quantity Ingredient
1 teaspoon lemon juice
3 medium floury potatoes, about 500 grams
35 grams plain flour
40 grams potato starch
35 grams plain flour
2 teaspoons fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 large egg, whisked
80-160ml rendered duck fat, as needed

To serve

Quantity Ingredient
sea salt flakes
125 grams sour cream

Method

  1. Add the lemon juice and 500 ml cold water to a large mixing bowl.
  2. Peel the potatoes and cut them into thin matchsticks. Drop the potato pieces into the water and set aside for 30 minutes. Drain into a mesh strainer and rinse under running water. Place the potatoes in the centre of a clean tea towel, folding and twisting it into a ball. Squeeze over the sink to drain off as much liquid as possible.
  3. In a large mixing bowl, whisk together the flour, potato starch, thyme, salt and pepper. Add the potatoes and mix until the flour is absorbed. Add the egg and mix until well incorporated.
  4. Preheat the oven to 160°C and line a baking tray with baking paper.
  5. Heat 80 m of the duck fat in a frying pan over medium–high heat. Drop tablespoons of batter into the oil and flatten slightly with the back of the spoon. They should sizzle immediately. Fry about 4 fritters at a time, leaving plenty of room around each one. Cook until the edges of the fritters are golden and crisp, about 3–4 minutes. Turn and cook for a further 3–4 minutes. If the duck fat starts to smoke, reduce the heat to medium. Repeat with the rest of the potato mixture, adding more duck fat as needed to maintain a 3–4 mm layer in the pan.
  6. Transfer the cooked fritters to a plate lined with paper towel to soak up any excess oil, then transfer to the baking tray and place in the oven to keep them hot while you make the rest of the fritters.
  7. Serve sprinkled with sea salt flakes and pepper, with sour cream on the side.
Tags:
Potato
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