Photo by Tamara West
Inspired by potato latkes, these simple fritters are best fried in duck fat.
- In a pot cover potatoes with cold water. Bring to a boil then remove immediately and drain. Refrigerate overnight.
- Next day peel and grate the potatoes. Add salt, fresh black pepper and onion which has been finely grated and squeezed of all its juice.
- Add 3 Tbsp of batter (see recipe, below) to the potato mix. Combine, and fry large spoonfuls in hot fat or oil, until they are golden and crunchy.
- Serve with a dollop of sour cream and chutney.
Simple fritter batter
Sift 1 ⅓ cups flour with 1 tsp baking powder, and 1 tsp salt. Add the grated zest of a lemon, 1 beaten egg and whisk together with 1x 330ml bottle of beer to make a smooth batter. Chill.