2tablespoonsvegetable oil or extra virgin olive oil
For best results, always weigh ingredients where a weight is provided
Equipment
Large non-stick frying pan or skillet (or a large non-stick pancake griddle to get them done in one batch)
Large mixing bowl
Colander
Instructions
Preheat the oven to warming temperature (70C/160F).
Using the coarse side on a box grater, grate potatoes into a colander over a large bowl. Peel and quarter the onion, then very finely slice and add to the potatoes. Add ½ teaspoon of salt and mix well.
Let it sit for 10 minutes for excess moisture to come out. Rinse well with running water, then transfer to a tea towel or cheesecloth/muslin and squeeze out as much liquid as you can.
Place the potato and onions into a clean, dry mixing bowl. Add the garlic, eggs, flour, salt and pepper.
Heat half the oil in a nonstick skillet / frying pan over medium heat.
Add packed ¼ cup scoops of the potato mixture to the pan, then gently press down to flatten slightly. Cook for 5-6 minutes until golden brown, then flip and cook on the other side.
Transfer to warm oven to stay warm while you repeat with the remaining fritters.
Repeat with remaining fritter mixture. If liquid pools in the bottom, leave it, don’t mix it in.
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Notes
Add-ins: Feel free to add up to ½ cup grated cheddar cheese. You can other things like corn or peas. Swap one of the potatoes for a small zucchini and make sure to grate it into the potato bowl and follow the process of removing excess moisture. Ham or bacon are great too, along with fresh herbs.
Calories: 90kcal
Author: Marie Roffey
Course: Breakfast, Side Dish
Cuisine: World
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.