These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa
or yogurt dips (mild
) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).
Makes about 30 fritters
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated
3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste
Vegeable oil for frying
Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.
Each fritter should use one heaped tablespoon of the mixture.
Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.
Remove from oil and put on kitchen towel to remove excess oil.