Crispy, golden potato fritters that are crunchy on the outside, fluffy on the inside, and downright irresistible. Perfect for lunch, snacking, or stacking into the ultimate fritter tower!
Ingredients
2 or 3 large agria potatoes
1½ L oil for deep frying
½ cup Fry-Yay or plain flour
1 tsp Take a Dill Pic
Batter
¾ cup flour
½ cup cornflour
⅔ cup cold water
1 tsp baking powder
1 tsp Take a Dill Pic
Sauce
½ cup sour cream
½ tsp Take a Dill Pic
Splash of lemon juice
Directions
Cut the potatoes lengthways into 0.5cm thick slices and place them in a large pot, fully covered with cold water.
Bring the water to a boil, then cook for 3-4 minutes.
Lay out a clean tea towel or paper towels and, using a slotted spoon, carefully lift out the potato slices. Place them on the tea towel to remove excess moisture and allow them to cool.
Heat a pot of oil or a deep fryer to 180°C.
To make the batter, whisk all the ingredients together in a large bowl.
Place the Fry-Yay on a plate. Lightly coat the potato in Fry-Yay, then dip them into the batter. Carefully place the battered slices into the hot oil and fry for 4-5 minutes or until golden and crisp.
Remove from the oil and drain on paper towels. Generously sprinkle with additional Take a Dill Pic.
Mix all the sauce ingredients together and serve with the crispy, fresh potato fritters!
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