shes got various siblings/clas…, Yummy Peanut Butter Chocolate Chip Brownies. but they turned out well, so thanks again. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. get your fork and tongs or slotted spoon ready Drain again as before and lay them in a large plastic dish with a lid. 3. If you're short for time, put flour in a plastic freezer bag, add potatoes and shake until evenly coated. They were great. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 16, 2017: Hi Stacey and thanks very much for letting me know you enjoyed the fritters. These crispy fried potatoes are battered and then fried to where the outsides are nice and crispy. Many thanks for the recipe. I hope you enjoyed your dinner and that you get to try these fritters soon. Dip potato slices into the beaten egg-then shake in the flour mixture. There is nothing difficult about making chip shop–style potato fritters, but the one danger is that the centre of the potato slice can remain hard and unpalatable when the batter is cooked. If you think this will work please give him some tips if he needs to prepare them differently. I'd been thinking of making fritters for some time and found your site on a search. Share it with us! Four medium old potatoes (they need to be slightly soft) Moved to Canada about 8 years ago, made this for some of my Canadian pals, put them on a roll with salt vinegar and red sauce. In Australia and England, Tried them tonight trying to recreate my old grandfathers recipe. This will keep them hot. As did me. Dip the potato slices into the batter you have made until coated on both sides and then place in the hot cooking oil and fry until golden brown and cooked. Hope you come up with more tasty ideas of home to share with your new friends. Salt, vinegar and brown sauce complement them to perfection. The batter for these fritters consists simply of plain/all-purpose flour, salt and cold water. Hello, Derdriu. You should have a thick batter, free of lumps. INGREDIENTS: Sliced vegetables – eg. ½ tsp pepper. Mix well, add water to make a medium … One thing I miss...the Food!! Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 05, 2018: Hi, Helen. Remove from the oil to a plate covered with kitchen paper to drain before service. Method. I've never made them with yams or sweet potatoes before but it's definitely something I'll think about. lay them on a large plate (you can stack them), Parts of this step are not essential but when frying things like this, its handy to have them all in easy access, instead of running around the kitchen while your oil is unattended. I'm delighted you managed to get the recipe right by persevering. Real McCoy from Philippines on December 02, 2011: I love potato fritters. Your homemade recipe and instructions look great. For a portion of fritters, add two tablespoons of plain/all purpose flour to a small dish with a lid. make sure you don't place the bowl of batter or plate of potatoes on a hot stove-top. Stephanie Marshall from Bend, Oregon on December 02, 2011: Love potato fritters!! The fries must be placed into the skillet one at a time, or they will clump together. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 15, 2019: Hello, Sandie. Drain potatoes … Two cups of SR flour Thanks for giving him the idea. A Scottish morning roll with fritter(s) is a hugely popular option from fish and chip shops in Scotland. Thank you for visiting this article and hopefully, especially where you were previously unfamiliar with them, you will give making chip shop–style fritters a go. They consist of slices of potato deep-fried in a simple batter. Rinse them again, and set them aside (in a sink so they water doesn't run everywhere). STEP 2. For the past 29 years the ‘Australian Battered Potatoes’ stall has been a fan favorite at local county fairs across America, offering battered slices of deep-fried potato with a selection of toppings. Frying twice makes the potato lovely and soft and the batter deliciously crisp!. The fritters were lovely :) I cooked the potatoes like you said first, but only gave them 5 minutes because they are 'laughing potatoes' (they crack up!) For these mouthwatering delights, yo will need...Ingredients I haven't had fritters for years, but definately on the menu for tonight after reading your tip for boiling them in a basket first, so they're less likely to break. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on January 19, 2012: Hello, Max and Josi. Thaw frozen foods completely before frying. get your fork and tongs or slotted spoon ready (optional) Turn oven a a very low setting, so that you can leave the scallops in there while you cook other things or prepare the table. These are a delicious side dish, though quite unhealthy . Get your potatoes and lay them on a clean tea towel  in a single layer. I'd like to feature something like this in my hub :). I hope you like them all ways and that they go well with how you cook your eggs. Fry again on both sides until batter is golden brown and the potato is soft (you may need to eat one to find this out!) 2. Dry food completely before dipping into batter. Large starchy potatoes make the best fritters. Preheat deep fryer to 320°F. Increase oil heat and get your slightly golden scallops ready. Sift gram flour in a bowl, add the red chilli powder, garam masala, cumin and salt. How to make Potato Wedges Recipe: Wash potatoes thoroughly. When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you’re going to have some really good meal. In a large skillet over medium-high heat, heat oils. A pinch of salt The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. I remember eating potato fritters as a child, they were so tempting it was difficult waiting for them to cool a bit. Vinegar, salt and brown sauce are what I prefer in the way of condiments. I'm afraid I haven't yet got round to making suet crust pies but maybe someday. 185°C). Best wishes to you, Gordon. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 06, 2018: Thanks Jean and good luck with trying out the recipe. This will keep them hot Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 30, 2018: You're very welcome, Alan, and I'm delighted you enjoyed these fritters. Fork Thanks for taking the time to let me know. Turn oven a a very low setting, so that you can leave the scallops in there while you cook other things or prepare the table. place the lined dish in reach to place cooked ones in. Measuring cups and spoons Serve fried potatoes with prepared buttermilk dipping sauce! Large plate The water-cornstarch bath as well as frying the potatoes twice are the secrets to crispy, golden brown, deep-fried sweet potato fries.Soaking the raw potato strips in an ice water bath at the start also helps to keep the potatoes from sticking to each other, and adds to their crispiness. It is a good idea to refrigerate the fritter batter for half an hour before use. One at a time, take the potatoes and cover in extra flour, shaking off excess. Hi, RTalloni. They can be served plain, but it is common to eat the fried potatoes with ranch dressing, sour cream, ketchup, or some other type of sauce. Now dip the slices in the batter and coat well on all sides. :). I wonder if the recipe would work with sweet potatoes, which are a tad more healthy. 2 TBSP potato starch or similar (tapioca or cornstarch) 200ml cold water. Mixing bowl Gordon loves cooking and experimenting with food. Add potatoes and season with rosemary, salt and pepper. Thanks once again. Traditional condiments served with fritters include salt, malt vinegar and either brown or tomato sauce—not forgetting pickled onions! Remove and drain on paper towels. lift out with tongs or slotted spoon and put in lined tray. :). There we would call what you described, a Scallop. Many years ago I had in Yorkshire what the "chippie man called a Yorkshire Fish Cake" it was two thin slices of potato and sandwiched in the middle was the thinner tale end of a piece of cod, dipped in batter and deep fried. Gordon Hamilton: What a delectable topic about which you write so clearly with such attractively helpful photographs! two clean tea-towels, The potatoes need to be slightly soft for scallops, so its great if you have some old ones Potato bhaji is served in some of the restaurants, hotels in Tamilnadu, Andhra, Karnataka and Kerala as a evening snack. Prepare food to be fried. Fish and chip shops sell them by the portion, and they are eaten either alone or along with a fish- or meat-based main dish. Definitely going to try. The first few in Google were awful compared to your hub! I'm from Larkhall...came to Canada over 50 years ago but despite my food versatility, there's nothing like the old country meals. Dip potato slices in batter until well-coated. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2016: I don't see why sweet potatoes wouldn't work Glenis but I can't say I've tried it. The potato slices are firstly going to be parboiled. He says he might try making them with yams or sweet potatoes next time. Why not give them a try? Slowly add cold water, whisking all the time with a fork or small hand whisk, until you achieve the consistency of thick paint or cream. Reduce the heat and simmer for ten minutes. This recipe comes from my favorite cookbook, an old woman's weekly (cookbook, not magazine) :D, About: AussieAnglerGal is a crazy teenager who has a million ideas that she'll "get around to one day", runs around the bush like shes feral and does Distance Education from 400km away. This evening I'm having a late dinner in about 3 hours and your photos and text are appetite-stimulating and downright hunger-inducing. Dip slices of potato into the batter, and then carefully place them in the hot oil. Just made these fritters for the first time and wow what a success. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 30, 2012: Glad you enjoyed them, lace and that you have some new converts to potato fritters. May just take slightly longer to cook. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Fish and chip shops sell them by the portion, and they are eaten either alone or along with a fish- or meat-based main dish. If you've had trouble getting your sweet potato fries to crisp up, this recipe may become your favorite. Thanks for the tips,can they be cooked in a halogen oven,with oil in the bottom. Season with a pinch of salt. Best wishes and thanks for visitng and commenting. It is not essential, but it is a good idea to make your batter for the fritters slightly in advance and allow it to rest for around half an hour in the fridge. At this point, you can add additional flavorings, i use a pinch of "wedge sprinkle" also known as "all purpose seasoning". Super tips for the fritters to turn out best. And great tip about boiling the potatoes with the wire basket. I made fish in batter earlier, and still have some batter left so want to use it up. Glad this recipe was useful to you and thanks for letting me know. Hope you give it a go and it works for you. 40p for a single fritter and 70p in a roll. Tempura-Style Deep-Fried Vegetables. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. Place potatoes in a single layer on a baking sheet. Delicious! I hope you enjoy your fritters! I just diluted the batter by a tbs of water each time. Slice potatoes into coins about ¼” thick. STEP 1. Yep, fantastic on a roll at lunchtime. Wonderful !!!! I hope you enjoyed your fritters! I'm glad they worked out great for you and hope you have the opportunity to enjoy them many more times! Carefully drop a few battered potato slices in the heated oil and deep fry for about 1 to 2 minutes. 1 tsp chicken powder (or ½ tsp salt if vegetarian) Oil for deep-frying. Season the potato slices with salt and pepper to taste. Potato fritters are essentially a potato side dish or meal accompaniment, just like British chips or French fries. 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