Potato & Bacon Fritters
People often find potato fritters and pancakes take ages to cook and that the potato can sometimes still be raw. They key to success is using a fine grater and then rinsing off all the starch which pours out of the grated potato. It is important to rinse the potato thoroughly until the water runs clear, before squeezing it tightly to remove as much moisture as possible.
Servings Prep Time
9 15 mins
Cook Time
25 mins
Servings Prep Time
9 15 mins
Cook Time
25 mins
Ingredients
To serve
Recipe Notes
  1. Grate potatoes using a fine grater, which is important for the cooking of these fritters. Rinse the finely grated potato until the water runs clear, to remove the excess starch. Squeeze the rinsed potato to remove as much water as possible.
  2. In a large mixing bowl, combine squeezed grated potato, bacon, cheddar, spring onions, flour, eggs, salt and pepper, stirring until combined.
  3. Heat 1 tablespoon olive oil in a large non-stick frying pan, over a medium heat. Add ¼ cups of potato mixture in batches and cook for 4 minutes on each side or until golden and cooked through. Repeat process, adding extra oil, as required until all mixture has been used.
  4. Serve fritters with sour cream and tomato chutney.