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1
Preparing the potatoes:
2
Cut the potatoes (skins on or off) into 6 to 9mm that’s ¼ to ⅜in slices.
3
Make sure you dry the potatoes thoroughly.
4
In a deep-frying pan or wok, get the oil onto a medium heat.
5
Making The Crispy Batter:
6
Push all of the dry ingredients through a fine sieve into a bowl.
7
Add the ice-cold soda water or larger to the bowl, gently mix together using a spatula, don’t over mix.
8
Dredge the potato slices in the seasoned flour, pat off any excess flour.
9
To ensure a good coat of batter, submerge the floured potato slices in the batter mix.
10
Once you oil is hot, somewhere between 150 and 160°C, that’s 300 to 320°F. You can also test the oil is hot enough, by drizzling a little batter into it.
11
Using a fork, carefully lower the battered slices into the hot oil, your fritters should sink at first, but quickly start floating in the oil.
12
Keep them moving and turning them occasionally, this will keep the colour even on both sides.
13
The fritters should be fully cooked after 8 or 10 minutes depending on how thick you cut them.
14
Carefully lift them out, and onto a kitchen paper lined plate to soak up any excess oil.
15
I serve these piping hot, with fried egg, sausages and baked beans.
16
Enjoy.
Method
Ingredients
The Crispy Batter:
90g / 3.2oz Plain or All-purpose flour
30g / 1oz Corn flour (corn starch)
4g / 1tsp Baking Powder
4g / 1tsp Ground Turmeric
4g / ½tsp Salt
150g / 150mls Soda water or Larger (Ice cold)
2 or 3 Medium-size Potatoes
Seasoned Plain flour (on a plate)
Oil for frying
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Kirkwoods Coffee, Signature blend 500g
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Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
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