Potato Fritters

Ingredients

• Six boiled potatoes
• three ounces of flour
• one table-spoonful of salad oil
• one gill of tepid water
• one half tea-spoonful of white pepper
• one tea-spoonful of salt
• white of one egg

Method

1. 1

   Mix flour, salt, and pepper in a bowl.

2. 2

   Add salad oil and tepid water, beating well.

3. 3

   Whip egg white to stiff froth and fold into the mixture.

4. 4

   Dip quartered potatoes into the batter and fry in hot clarified fat for three minutes.

5. 5

   Drain and serve piled high.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 90. The excerpt below is the record exactly as published.

POTATO FRITTERS. 131 Anchovy and Egg Croquettes. — Two tea-spoonfuls an- chovy paste, two hard-boiled eggs, one ounce cold boiled tongue, quarter tea-spoonful pepper, one raw egg, four table- spoonfuls bread crumbs. Dip the hard-boiled eggs into cold water, and then remove the shells; chop the eggs up very finely, place them in a basin, and add to them the anchovy paste. Beat this mix- ture well together with the back of a wooden spoon. Chop now almost to a powder the tongue, add it to the mixture in the basin, and season all with the pepper. Take a tea- spoonful of the mixture and roll it into a small ball. When all is used up, beat well on a plate the raw egg, and dip each ball into it. Place now on a sheet of paper the bread crumbs, and roll each ball in them. Heat some clarified fat until the steam rises, and just before dropping in the balls make a small hole in each with the point of the finger. When the balls have taken a pale brown colour place them for a second on a sheet of paper ; then arrange them on a hot napkin, place in the centre of each a tea-spoonful of maltre d'hotel butter, and send to table at once. (Directions for maitre d'hotel butter will be found on page 118). CROQUETTES AND FRITTERS. FRITTERS. Potato Fritters.— Six boiled potatoes, three ounces of flour, one table-spoonful of salad oil, one gill of tepid water, one half tea-spoonful of white pepper, one tea-spoonful of salt, white of one egg

Cook this with the app: pantry check, scaling, and the assistant.