Veggie and Herb Fritters
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 ⅔ cups potatoes (coarsely grated)
- 1 onion (grated)
- 2 Tbsps Corn starch
- 2 Tbsps chopped parsley
- 2 ¾ cups canned Sweet corn (drained)
- salt
- freshly ground Black pepper
- vegetable oil (for frying)
- To garnish
- parsley
Preparation steps
1.
Dry the grated potatoes and onion in a tea towel - it’s important to remove as much moisture as possible. Mix with the cornflour, parsley and sweetcorn and season with salt and pepper.
2.
Heat the oil in a large, heavy-based frying pan. Add mounds of the potato mixture, flatten the surface with a fish slice, and cook over a medium-low heat for about 10 minutes until cooked and browned on the bases.
3.
Turn each cake carefully and cook the other side over a low heat for a further 10 minutes.
4.
Serve garnished with parsley.
