Potatoe fritters
  • 10 oz potatoes, grated; equals 1 1/2 taters
  • 3 TB flour
  • salt, pepper
  • 1 egg
  • 1 TB olive oil
  • oil for frying
  1. 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.
  2. 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.
  3. 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.
  4. Drain on paper towels for a few seconds before serving.
  5. Great served with ketchup.
Every Friday on Channel 4 in St Louis a man gives a recipe, Taste Of Tony's, this is one of his recipes.