Crispy Potato Fritters
This is super tasty. My daughter summed it up best when she said “Mom, it’s like biting into a chip fritter”. It’s crispy, it’s delicious, and it’ll be gone before you know what happened.
Crispy and golden on the outside, soft and delicious on the inside. You can make these all year round, not just on Hanukkah!
(around 800 grams)
4 Tbsp oil
1 very heaped Tbsp flour
1 tsp salt
1. Cook the potatoes for 10 minutes in boiling water and drain. Let cool for around 30 minutes.
2. Grate the potatoes, and add to the other ingredients.
3. Heat a pan with enough oil to generously cover the entire bottom of the pan. Drop tablespoons of the batter into the hot pan, flatten slightly, and fry until golden on both sides.
Good to know…
These aren’t the easiest fritters to make, it’s best to work with wet hands all the time. The fritters are crispy when they come out of the pan but later the crispiness disappears but they still taste great.
You can make these a day before and heat them in the oven before serving. Also great served at room temperature, wonderful for picnics.
The batter cannot be made ahead of time. Work quickly because a lot of water will drain out of the potatoes.