in Recipes

potato fritters

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Ingredients for 4 servings:

  • 500 g potatoes, preferably floury
  • 1 pinch of salt
  • 100 ml milk
  • 30 g butter
  • pepper
  • nutmeg
  • 50 g flour
  • 3 eggs
  • e.g. oil or clarified butter for frying

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

made from delicious choux pastry

Peel and wash the potatoes and boil in salted water for about 20 minutes. Drain and steam. Bring the milk to a boil with butter, a pinch of salt, pepper, and nutmeg. Pour in the flour all at once. Stir and bring to a boil until the mixture forms a ball and pulls away from the bottom of the pan. Remove the pan from the heat, let it cool slightly, and then beat in the eggs one at a time. Press the potatoes through a ricer and fold them in. Using a tablespoon, scoop out oval balls from the mixture and fry them in batches in hot oil or clarified butter until golden brown. Drain on kitchen paper and sprinkle with salt to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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