My Father-in-Law’s Beloved Breakfast Tradition
My father-in-law will always be known for his famous potato fritters. Using simple ingredients, he creates a breakfast staple that never fails to impress every time we visit him. It’s not a complete visit if these fritters aren’t prepared at least once during our stay. While you can get creative by adding other vegetables, onions, or cheese, he prefers to keep them basic – and I agree, they hit the spot every time.
Kitchen Equipment required for Potato Fritters.
Any non-stick frying pan will do here.
Shredded Potato in Bowl before the excess water has been removed.
Place your shredded potato on a clean towel.
Wrap the shredded potato in a hand towel and squeeze out all the excess liquid.
Add it back into a bowl with the egg, pepper and salt.
Add 2 heaped cornflour spoons to the mixture.
Scoop mixture into frying pan and cook until golden.
Remove from pan when you get a nice golden colour.
John’s Famous Potato Fritters
Ingredients
- 5 medium-sized potatoes use potatoes ideal for frying
- 1/3 cup Canola oil 1/3 cup vegetable oil any oil will do here. Olive, Sunflower, Canola are all great options.
- salt and pepper to taste
- 2 tbsp cornflour
- 1 egg
- tomato sauce/ketchup for serving
Instructions
Peel and Shred Potatoes
- Peel and shred the potatoes using the larger holes of your shredder and place in a bowl.
Drain the excess water
- Place the shredded potatoes onto a clean hand towel and squeeze out all the excess liquid until no more liquid runs.
Season
- Add the shredded potato back into the bowl and add salt, pepper, egg and cornflour. Mix well
Cook
- Heat up your oil on medium heat and scoop the mixture into the pan in batches.
- Flatten the potato mixture in the pan with your fork or spoon. The thinner you spread it, the crispier it will be. Don't worry about making it perfect – the rougher, the better!
- Flip when golden to cook the other side
- Move to a plate lined with a paper towel to absorb any excess oil before serving.
- Best served with tomato sauce / ketchup,
FAQ – Frequently Asked Questions
How do I prevent the fritters from becoming too oily?
After cooking, place the fritters on a plate lined with paper towels to absorb any excess oil. This step helps keep them crispy and less greasy.
What is the best way to serve these fritters?
These fritters are best served hot and crispy, straight from the pan. They pair wonderfully with tomato sauce or ketchup, but feel free to try them with your favourite dipping sauce. Enjoy them as a breakfast treat or a delicious snack any time of the day!
How do I prevent the fritters from becoming soggy?
To prevent sogginess, make sure to squeeze out as much liquid as possible from the shredded potatoes before cooking. Cooking them on medium heat ensures they cook evenly and become crispy. Also, don’t overcrowd the pan; cook in batches if needed.
