Potato fritters

Serve these golden cheese and potato fritters with a Dijon mustard dressing and green salad.

Potato fritters. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• Vegetable oil, for deep-frying
• 3 Desiree potatoes
• 1 egg
• 1 tbsp plain flour
• ½ tsp baking powder
• 3 tbsp sour cream or crème fraiche
• 1 cup Gruyere or cheddar cheese
• Pinch nutmeg
• Salt and pepper
• 4 handfuls rocket
• 1 tsp Dijon mustard
• ½ tbsp balsamic vinegar
• ¼ cup extra virgin olive oil
• Zest of 1 lemon

Instructions

1. Heat oil to 180°C.
2. Peel and coarsely grate the potatoes and dry off excess moisture.
3. Mix the potato with the egg, flour, sour cream, cheese, nutmeg and salt and pepper.
4. Using a spoon, shape the potato mixture into rough balls and carefully lower into oil. Fry, in batches if needed, for 2-3 minutes until crispy and golden. Drain on paper towelling.
5. For the dressing: Whisk together the mustard and the vinegar. Slowly add the olive oil and season with salt and pepper.
6. Drizzle dressing on rocket and arrange fritters on top. Finely grate lemon zest over the fritters.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.