Potato Fritters

By wackykitchen

Often reffered to as scallops in chip shops accross the uk, this simple but tasty snack, with the wacky kitchen twist is a delicious side dish on any meal.

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Pan Fried Salmon with Asparagus

Chicken & thyme risotto

Ingredients

300g potatoes
flour
garlic powder
Chilli Flakes
Egg
1 Tablespoon malt vinegar
Lemonade

Details

servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Slice your potatoes into 1cm thick disks and boil for 20 minutes until softened, drain and refresh with cold water

Step 2

Once you have cooked and drained your potatoes combine the dried ingredients with an egg, malt vinegar and the lemonade until you have a light but thickened paste.

Step 3

Dip your potatoes in flour on both sides to give an adhesive surface, transfer to the batter mixture and ensure you give them a thorough coating, and then immediately transfer to a pre heated fryer at 180 and cook for 15 minutes until lightly golden

Step 4

After cooking drain off any excess oil then transfer to a baking tray and toss in salt and pepper before placing on a piece of kitchen roll to drain.

There is no such thing as too thick a batter.
Bake in the oven at a later date to reheat and add an extra crispy texture
Slice the potatoes into chips for delicious battered chips
Alternate seasonings in the batter for some flavour variation.