Grate the potato and onion. Use the large option on your grater to shred the potatoes and onion (image 1).
Step 2
Strain the liquid. Place the grated potato and onion in the center of a clean tea towel or cloth and draw the corners up. Squeeze the cloth over your sink to strain out as much liquid as you can. Give it a good squeeze as far more liquid comes out than you would think! (image 2).
potato fritter mix in a glass bowl with a wooden spoon labelled number three.
Step 3
Combine the fritter ingredients. Add all the ingredients to a large bowl, with the exception of the oil for frying. Stir well so the egg yolk and flour are evenly distributed through the potato mixture (image 3).
Step 4
Fry the fritters! Drizzle olive oil in your skillet and come to a medium heat. Drop a very small piece of the fritter batter into the skillet and wait until it sizzles.
Once at this temperature, scoop 3-4 tablespoon of the fritter batter from the bowl and place (carefully!) on the skillet. Press down with a spatula to make a fairly thin fritter (image 4). If you prefer, you may find it easier to roll the batter into a ball first, then place in the skillet and press down with a spatula.
Cook for 3-4 minutes, flip with a spatula, and cook for a further 3-4 minutes on the other side. Your grated potato fritters should be ‘sealed’ and golden brown on both sides, and cooked through to the centre. Cook time will vary slightly depending upon how thick the fritters are and the heat of the skillet.
💭 RECIPE TIPS AND NOTES
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