More Great Recipes: Dinner | Potato | Side Dish

Potatoe fritters

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Member since 2007

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10 oz potatoes, grated; equals 1 1/2 taters
3 TB flour
salt, pepper
1 egg
1 TB olive oil
oil for frying

Sprinkle the potatoes with flour & seasonings, add the egg & oil, beat egg with a fork then stir until taters are in a well blended batter.

Heat from 3/4 to 1" oil in a large skillet until hot, but not smoking, a drop of batter should sizzle at contact. Slip in a heaping teaspoon ful of the mixture, taking no care to form them neatly. Stir each time before taking a new spoonful, do not try to fry too many at a time, adjust the flame in necessary to prevent oil from overheating or cooling.

When the undersides are deeply golden, carefully turn each over with the tines of a fork. A flat wire-skimming spoon is the most practical instrument to remove them.

Drain on paper towels for a few seconds before serving.

Great served with ketchup.

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