Potato fritters

Ingredients

• 4 largewaxy potatoes
• 1shallot
• 1egg
• 50 ggrated mature cheese
• ½ bunchdill
• 25 gbutter
• a splashsunflower oil
• to tastesalt and black pepper

Instructions

1. 1

   Grate the potatoes

   Wash the potatoes and grate them coarsely. Squeeze out the excess moisture and put the grated potato in a mixing bowl.

2. 2

   Mix the ingredients

   Finely chop the shallot and dill, then beat the egg. Combine the grated potato with the egg, shallot, cheese and dill, and season with salt and pepper.

3. 3

   Shape the fritters

   Shape the potato mixture into 12 cakes, pressing each one firmly together.

4. 4

   Brown in a pan

   Melt a knob of butter with a splash of oil in a hot pan. Fry the cakes for a few minutes on each side, until nicely browned.

5. 5

   Cook through

   Turn the heat to low, cover the pan and cook the cakes for about 5 minutes more, until thoroughly cooked.

What are potato fritters?

Potato fritters are small savoury cakes made by binding grated potato and cooking it in a pan. The recipe describes them as a popular North American-style dish, where they are known as fritters.

This version adds mature cheese, shallot and dill to the potato. Squeezing out the grated potato's moisture and pressing the cakes firmly helps them brown while holding their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 9g protein, 27g carbs, 17g fat.

Potatoes provide most of the carbohydrates, while the cheese and egg contribute protein. Butter, cheese and the oil used for frying provide much of the fat; serve a fritter portion with vegetables or salad to round out the plate.

Choosing the ingredients

Waxy potatoes: these hold together well after grating and make cakes that are easier to turn.

Mature cheese: its savoury flavour is spread through the mixture, while the egg helps bind the ingredients.

Dill and shallot: chop both finely so they distribute evenly and don't make the cakes difficult to shape.

Getting the mixture ready

Dry potatoes: after grating, squeeze out as much liquid as you can before mixing. Excess moisture can make the mixture loose and slow down browning.

Firm cakes: shape 12 portions and press each one together well. This helps them stay intact when you turn them in the pan.

Browning and cooking through

Hot pan: start with the butter and sunflower oil in a hot pan, then fry the cakes for a few minutes on each side until browned.

Lower heat: once both sides have colour, cover the pan and cook on low for about 5 minutes more. The recipe gives browning and the extra covered cooking time as the cues for doneness.

Serving the fritters

Serve the cakes hot while their browned edges are at their best. A crisp green salad or cooked vegetables make a simple accompaniment.

For a more substantial plate, pair them with eggs or a spoonful of plain yoghurt. Keep extra salt in mind, as the mature cheese is already savoury.

Timing and batch cooking

The recipe takes 30 minutes in total, including preparation and cooking. Work efficiently by chopping the shallot and dill while the grated potato drains.

If the cakes do not fit in the pan without crowding, fry them in batches. Keep finished fritters warm while the remaining ones cook.

Recipe notes & tips

• Squeeze the grated potatoes firmly to remove excess water.
• Use a coarse grater so the potato strands retain some texture.
• Press each fritter together firmly before it goes into the pan.
• Allow the pan to heat before adding the cakes so they can brown.
• Cook in batches if necessary rather than crowding the pan.

Variations

• Add spring onion: finely chop it and mix it in with the shallot.
• Use chives: swap them for the dill for a milder herbal flavour.
• Try another cheese: use a similarly firm grated cheese in place of the mature cheese.
• Add smoked paprika: season the mixture with a little for a smoky note.
• Serve with yoghurt: add a spoonful alongside the hot fritters.

Common mistakes to avoid

• Leaving the potatoes wet: squeeze out the liquid before mixing so the cakes are easier to shape.
• Making loose cakes: press the mixture firmly together to help the fritters hold their form.
• Crowding the pan: cook in batches so the cakes have room to brown.
• Keeping the heat high throughout: lower it and cover the pan for about 5 minutes so the centres cook through.
• Turning too soon: let each side brown for a few minutes before flipping.

How to store

Refrigerate cooled fritters in an airtight container and eat within 3 days. Reheat in a pan over a moderate heat until hot, or use an oven to bring back some crispness.

Frequently asked questions