Potato, apple and parmesan fritters

Potato, apple and parmesan fritters

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

I always find myself pinching one or two of these delightfully crisp little fritters almost straight from the pan. But save a few, if you can, as they are perfect for a lazy brunch with poached eggs and crispy bacon.

Ingredients

Quantity Ingredient
1 tablespoon lemon juice
3 medium floury potatoes, about 500 grams
2 large granny smith apples
50 grams grated parmesan cheese
35 grams plain flour
40 grams potato starch
25 grams plain flour
2 tablespoons fresh chives, sliced, plus extra to serve
1 teaspoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, plus extra to serve
1 large egg, whisked
80-160ml vegetable oil, 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 mixing bowl.
  2. Peel the potatoes and grate them on the largest holes of your grater. Drop the grated potato straight into the water as you grate each potato. Peel and grate the apples and drop the grated apple into the water as you grate each apple. Give the water a swirl to mix the potato and apple and set aside for 30 minutes. Drain into a mesh strainer and rinse under running water. Drop the grated potato and apple into the centre of a clean tea towel (dish 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 parmesan, flour, potato starch, chives, thyme, sea salt and pepper. Add the grated potato and apple 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 ml of the vegetable oil in a frying pan over medium–high heat. Drop tablespoons of batter into the oil and flatten slightly with the back of the spoon. 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 oil starts to smoke, reduce the heat to medium.
  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. Repeat with the rest of the potato mixture, adding more vegetable oil as needed to maintain a 3–4 mm layer of vegetable oil in the pan.
  8. Serve sprinkled with sea salt flakes, pepper and chives, with sour cream on the side.
Tags:
Potato
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