These mildly spiced fritters are a quick and easy store-cupboard snack, which can be eaten hot or cold. Different types of potatoes or root vegetables can be used according to your taste.
4 medium potatoes (approx. 800g unpeeled)
4 spring onions
2 x 198g cans sweetcorn (or 330g frozen)
50g parmesan style hard cheese (suitable for vegetarians)
1 x ½ 5ml spoon paprika
1 x 5ml spoon ground coriander (optional)
½ x 5ml spoon turmeric (optional)
150g plain flour
Black pepper (optional)
15ml spoon vegetable oil for frying
Grater (with large and small sections)
Knife / Scissors
Tray for cooked fritters
- Wash the potatoes and spring onions, open the cans of sweetcorn and drain.
- Peel and grate the potatoes.
- Squeeze the excess moisture from the grated potato and put the potato into a large bowl.
- Peel and top and tail the spring onion, finely slice and add to the large bowl.
- Break the eggs, one at a time, into a small bowl and mix with a fork. Add to the large bowl.
- Finely grate the cheese and add to the large bowl.
- Pour the drained sweetcorn into the large bowl.
- Add the paprika, cumin, coriander, tumeric, flour and black pepper (if using) to the large bowl and mix well using a spatula.
- Using your hands, shape the mixture into balls (it should make about approximately 12).
- Add the oil to the frying pan, carefully add the potato balls and press them flat with the fish slice. Leave them to cook for approximately 5 minutes on a medium heat before trying to turn them.
- Turn the fritters and cook the other side for 5 minutes. The cooking time will depend on the size of the fritter but they should be golden brown on both sides.
- Remove from the pan and keep warm under foil while you continue cooking (if necessary).
Skills used include:
Washing, peeling, grating, chopping, mixing, shaping, frying.