Potato Fritters Baked Food

POTATO FRITTERS RECIPE (POTATO LATKES)

Steps:

• 1. prepare a large bowl with cold water. 2. Peel the potatoes and onion. Grate the potatoes and onion and transfer to the cold water. 3. Drain the liquids and then wrap grated potatoes and onion with cheesecloth or kitchen towel, twist cheesecloth into a pouch and squeeze out excess liquids. 4. Transfer to a large bowl, add salt, pepper, flour and beaten eggs. Mix well. 5. In a large skillet heat oil over medium-high heat. spoon 2-3 tablespoons of potato mixture the hot oil, flatten slightly. 6. Fry 3-4 minutes on each side or until golden brown. Transfer to paper towels to drain and season with salt. 7. Serve with sour cream.

POTATO FRITTERS

Steps:

• Grate the zucchini and potato into a colander and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing with your hands and placing it into a clean mixing bowl.
• Add egg, onion, cheese, garlic powder, salt and pepper to the mixing bowl and stir well to combine.
• Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until combined. Next add milk in and mix until combined.
• Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
• Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

POTATO FRITTERS

Steps:

• Add the butter, salt, sugar, pepper, flour, and parsley to the mashed potatoes.
• Beat the egg yolks and add them to the mixture. Mixing well.
• Fold in the egg whites.
• Drop by tablespoons into a deep fat fryer at 375* and cook for 5 - 8 minutes or until a delicate brown.
• Drain on paper towels or brown grocery bags.
• Yields = 6.

BUTTER-SEARED POTATO FRITTERS

Steps:

• If mashed potatoes are cold, warm in microwave to soften.
• Mix thoroughly all ingredients except for 1 tablespoon butter.
• Heat reserved butter in skillet over medium heat.
• Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.

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.