POTATO FRITTERS
Make and share this Potato Fritters recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Potato
Yield 6 fritters
Number Of Ingredients 9
Steps:
- Add the butter, salt, sugar, pepper, flour, and parsley to the mashed potatoes.
- Beat the egg yolks and add them to the mixture. Mixing well.
- Fold in the egg whites.
- Drop by tablespoons into a deep fat fryer at 375* and cook for 5 - 8 minutes or until a delicate brown.
- Drain on paper towels or brown grocery bags.
- Yields = 6.
Nutrition Facts : Calories 155.7, Fat 5.8, SaturatedFat 3.2, Cholesterol 67.6, Sodium 759.6, Carbohydrate 21.4, Fiber 1.7, Sugar 2.4, Protein 4.3
BUTTER-SEARED POTATO FRITTERS
Wanted to find a way to use leftover mashed potatoes, read a few recipes and then made this one up. It was delicious!
Provided by JeannaLW
Categories Potato
Time 12m
Yield 4 fritters, 2 serving(s)
Number Of Ingredients 7
Steps:
- If mashed potatoes are cold, warm in microwave to soften.
- Mix thoroughly all ingredients except for 1 tablespoon butter.
- Heat reserved butter in skillet over medium heat.
- Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.
POTATO FRITTERS
I got this recipe from a cookbook "Wonderful Ways to Cook Curries" I paid 50c for the book in a thrift shop and don't plan to keep the poor old thing. I haven't made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.
Provided by JustJanS
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
- Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
- Add the potato mixture and form into fritters Dedge lightly with the flour.
- Shallow fry in extra oil until golden brown.
Nutrition Facts : Calories 435.9, Fat 15.6, SaturatedFat 2.6, Sodium 716.6, Carbohydrate 68.1, Fiber 8.9, Sugar 5.9, Protein 10.1
POTATO AND SAGE FRITTERS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 4h
Yield 40 fritters
Number Of Ingredients 13
Steps:
- To make the sponge: In a small bowl, combine the water, flour and yeast. Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes.
- In a medium saucepan, cover the potatoes with cold water. Bring the water to a boil over high heat, add 1 tablespoon of sea salt. Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes. Drain and mash the potatoes with a fork. Allow them to cool.
- In a small bowl, whisk together the eggs and olive oil until thoroughly combined. In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt. Mix to evenly distribute the ingredients. Add the egg mixture to potato mixture, and stir until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl. You should have a thick, sticky batter. Add a bit more flour, if needed. Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for 1 1/2 to 2 hours.
- Heat the oil in a deep-fryer to 375 degrees F.
- Scoop 1 tablespoon of the risen batter at a time, and use another spoon to scrape it into the hot oil. Don't crowd the fryer. Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally. Drain the fritters on paper towels to absorb any excess oil. Sprinkle with sat and serve warm.
- Entertaining Tip: You can fry up a couple of batches of these an hour before your guests arrive and simply heat them again in a 300F oven before serving. Or keep warm in a 250F oven after making them. The fritters are great alone but they are equally great with a couple of dipping sauces.
CURRIED SWEET POTATO FRITTERS
I have recently been on a hunt for some meat free dining options for a variety of reasons. I found this on vegetariantimes.com They sound amazing! "These Indian-inspired fritters also make great hors d'oeuvres-simply use scant 1-tablespoon dollops of the fritter mixture when cooking!"
Provided by SarahBeth
Categories Healthy
Time 45m
Yield 12 fritters, 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
- Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
- Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 93, Sodium 76.8, Carbohydrate 17.9, Fiber 3.3, Sugar 2.8, Protein 5.9
CORN AND POTATO FRITTERS
Make and share this Corn and Potato Fritters recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat.
- Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired.
- Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes.
- Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife.
- Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown.
- White the fritters are under the grill poach or fry two eggs.
- Serve the fritters topped with the egg and with some sliced tomatoes if desired.
Nutrition Facts : Calories 571, Fat 30.6, SaturatedFat 9.8, Cholesterol 343.9, Sodium 620.3, Carbohydrate 54.4, Fiber 6.5, Sugar 7.4, Protein 23.5
CURRIED POTATO FRITTERS
Make and share this Curried Potato Fritters recipe from Food.com.
Provided by Cupcake-Princess
Categories Healthy
Time 30m
Yield 24 fritters
Number Of Ingredients 11
Steps:
- Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour, and salt. Let cool to room temperature.
- Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl.
- Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches in a deep fryer until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.
Nutrition Facts : Calories 91.5, Fat 1.6, SaturatedFat 0.6, Cholesterol 27.8, Sodium 114.7, Carbohydrate 14.8, Fiber 1.1, Sugar 0.9, Protein 4.2
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