Mixed Potato Fritters
I've always been a fan of fritters, they're easy to make, deliciously crispy on the outside, and packed with flavour. Recently, I've been experimenting with sweet potatoes and white potatoes, and I came up with a recipe that combines the two in a tasty egg-based fritter. It's perfect for a quick snack or a side dish, and it's incredibly easy to make.
Equipment
- frying pan
Ingredients
- 1 medium sweet potato
- 1 medium white potato
- 2 eggs
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Peel and cube the potatoes, boil the potatoes until soft, drain and rinse with cold water.
- Mash the potatoes.
- Crack in the eggs and mix everything together until everything is well mixed.
- Season with salt and pepper to taste.
- Heat a generous amount of olive oil (2 tbsp) in a stainless steel frying pan over medium heat. (I had to add extra while cooking)
- Using a spoon, drop small amounts of the potato mixture into the pan, flattening them slightly with a spatula.
- Cook the fritters for about 3-4 minutes on each side, until they're golden brown and crispy.
- Remove the fritters from the pan and drain on kitchen paper.
Notes
Ingredient Swap Ideas:
- Add some chopped herbs, such as chives or parsley, to the potato mixture for extra flavour.
- Use different types of potatoes, such as red potatoes or Yukon golds, for a different flavour profile.
- Add some grated cheese, such as cheddar or parmesan, to the potato mixture for an extra burst of flavour.
- Use different seasonings, such as paprika or garlic powder, to give the fritters a smoky or spicy flavour.
- A simple green salad or a handful of mixed greens for a fresh contrast.
- A dollop of sour cream or Greek yoghurt to add a tangy element. (I added salt to yogurt but I feel adding Black Himalayan Salt or Indian Black Salt to yogurt would also go really well with these!)
- A side of roasted vegetables, such as broccoli or Brussels sprouts, for a nutritious and filling accompaniment.
- A warm baguette or crusty bread for a satisfying crunch.