Potato Fritters
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
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!
