Fish And Potato Fritters Food

PORTUGUESE FISH AND POTATO FRITTERS

Steps:

• Soak cod for at least 12 hours in cold water, changing water several times. Then cook fish for about 15 minutes in boiling water. Remove, let cool slightly, remove skin and bones and grind. Peel potatoes, rinse and cook 30 minutes in boiling salted water, drain, let dry and press through a ricer. Peel onion and chop finely. Add potatoes, ground cod, onion and freshly chopped parsley to a bowl and mix thoroughly.
• Stir in wine and season with salt, pepper and freshly grated nutmeg. Mix in eggs one at a time to create a moldable dough. If necessary, add flour. Using 2 tablespoons, scoop fritters from the fish mixture and fry until golden brown in hot oil. Remove with a slotted spoon, drain on paper towels and serve lukewarm.

POTATO AND CORN FRITTERS

Steps:

• Heat 1 tablespoon of the oil in a nonstick skillet.
• Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
• Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
• Heat the remaining oil in the skillet.
• Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
• Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
• Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
• Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
• Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
• Garnish with parsley and serve at once.

POTATO FRITTERS

Steps:

• Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
• Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
• Add the potato mixture and form into fritters Dedge lightly with the flour.
• Shallow fry in extra oil until golden brown.

POTATO FRITTERS

Steps:

• Put oil on to heat
• Sift gram flour in a bowl, add the red chilli powder, garam masala, cumin and salt. Mix well, add water to make a medium consistency and stir again
• Peel potatoes and slice thinly lengthways
• Dip each slice of potato into batter, coating it evenly and place into the hot oil carefully.
• Cook until golden brown, serve with mint yoghurt. This is a snack which can be eaten on its own :)