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Potato fritters

Name: Potato fritters
Prep time: 900 s
Cook time: 900 s
Total time: 1920 s
Yield: 4
Ingredients: 800 grams Potatoes flesh and skin raw; 1 Unit Onions raw; 1/4 cup Wheat flour white all-purpose unenriched; 2 Units Eggs scrambled frozen mixture; 3 tablespoons Vegetable oil palm kernel; 4 tablespoons Cream sour cultured; 1 Unit Avocados raw all commercial varieties; 4 Large Egg whole cooked fried; 4 Units Onions spring or scallions (includes tops and bulb) raw

32'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Breakfast

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Potatoes, flesh and skin, raw

800 grams Potatoes, flesh and skin, raw

Onions, raw

1 Unit Onions, raw

Wheat flour, white, all-purpose, unenriched

1/4 cup Wheat flour, white, all-purpose, unenriched

Eggs, scrambled, frozen mixture

2 Units Eggs, scrambled, frozen mixture

Vegetable oil, palm kernel

3 tablespoons Vegetable oil, palm kernel

Cream, sour, cultured

4 tablespoons Cream, sour, cultured

Avocados, raw, all commercial varieties

1 Unit Avocados, raw, all commercial varieties

Egg, whole, cooked, fried

4 Large Egg, whole, cooked, fried

Onions, spring or scallions (includes tops and bulb), raw

4 Units Onions, spring or scallions (includes tops and bulb), raw

Potato fritters

Nutri value

Go to instructions

Instructions

3 Steps

32'

Total

15'

Preparation

15'

Cooking

Waiting

Step by step

1 of 3

15'

Step 1

Grate the potatoes and onion on a coarse box grater. Wrap in a clean tea towel and squeeze out as much liquid as possible.
Transfer to a large bowl and mix in the flour and plenty seasoning. Stir in the egg.

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2 of 3

15'

Step 2

Heat a little of the oil in a large non stick frying pan. Use 2-3 tbsp of the mix per fritter and drop into the pan, cooking for 3-4 mins on each side over a medium-high heat, using a spatula to turn. Transfer to a plate lined with kitchen paper and continue with the remaining oil and mixture

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3 of 3

Step 3

Serve 3 fritters per person, each stack topped with the soured cream, avocado and a fried egg. Sprinkle over spring onions to serve.

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