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Potato fritters


Try these potato fritters tonight. They are great as a side dish or for breakfast


1kg desiree potatoes, unpeeled
2 eggs, lightly beaten
1/2 cup olive oil


Place potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Drain. Set aside to cool slightly.

Peel potatoes (they should still be firm). Coarsely grate potatoes and place in a large bowl. Stir in eggs. Season with salt and pepper.

Heat half the oil in a large, non-stick frying pan over medium heat.

Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden, adding remaining oil as required.

Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters.

Divide fritters among plates. Spoon over a little horseradish cream and sprinkle with chives.

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