How to Make Fritters: Chip Shop–Style Potato Fritters
Potato fritters are essentially a potato side dish or meal accompaniment, just like British chips or French fries. They consist of slices of potato deep-fried in a simple batter. Fish and chip shops sell them by the portion, and they are eaten either alone or along with a fish- or meat-based main dish.
There is nothing difficult about making chip shop–style potato fritters, but the one danger is that the centre of the potato slice can remain hard and unpalatable when the batter is cooked. This article will show you how to make the perfect potato fritters at home, with a crispy batter on the outside and soft and fluffy potato all the way through on the inside.
What Type of Potatoes Should I Use to Make Fritters?
The best potatoes for making fritters are large floury/starchy ones, as would be used for making baked potatoes.
- 1 large potato per portion
- water for parboiling
- 2 tablespoons plain/all-purpose flour
- pinch of salt
- oil for deep-frying
Be wary of planning to make too many fritters at once as it is important not to overfill your pan or deep fryer.
Step 1: Parboil the Potatoes
- Peel the potatoes and slice to a thickness of approximately half an inch.
- The potato slices are firstly going to be parboiled. This will help ensure they are cooked all the way through when served. A good tip here is to firstly place a deep fat frying wire basket in your pot before adding the potato slices and enough cold water to comfortably cover them, as this will help remove them from the water without breaking any.
- Put the pot on to a high heat until the water boils. Reduce the heat and simmer for ten minutes. Take the pot to your sink and simply lift the basket out to drain the potatoes. This eliminates the risk of breaking any by draining them through a colander or sieve.
- Empty the pot and run it under cold water for a minute or two to cool it down. Half fill with cold water and lower the fritters (still in the basket) in to the cold water for two minutes only to help cool them quickly. Drain again as before and lay them in a large plastic dish with a lid.
- Put the lid on the dish and refrigerate for a minimum of half an hour, while you perhaps focus on preparing what will be the accompaniment to your fritters.
Photo Tutorial: Step 1Click thumbnail to view full-size
Step 2: Make the Batter
It is not essential, but it is a good idea to make your batter for the fritters slightly in advance and allow it to rest for around half an hour in the fridge.
- For a portion of fritters, add two tablespoons of plain/all purpose flour to a small dish with a lid. Season with a pinch of salt.
- Slowly add cold water, whisking all the time with a fork or small hand whisk, until you achieve the consistency of thick paint or cream.
- Cover and refrigerate until required.
Photo Tutorial: Step 2
Step 3: Fry the Fritters
- Bring the oil in your pan or frier up to a fairly high heat, around 170°C/350°F if a temperature gauge is fitted.
- Dip the potato fritters one by one in the batter to coat and hold them over the dish for a couple of seconds for the excess to drip off.
- Very carefully and gently, lower them in to the oil and fry for five to six minutes until the batter is crisp and golden. In a shallow pan, turn halfway through cooking.
- Remove from the oil to a plate covered with kitchen paper to drain before service.
Photo Tutorial: Step 3
What Do You Like to Eat With Fritters?
Essentially, fritters can be made to accompany anything which is normally served with deep fried potatoes of any description. Why not give them a try? Traditional condiments served with fritters include salt, malt vinegar and either brown or tomato sauce—not forgetting pickled onions!
Thank you for visiting this article and hopefully, especially where you were previously unfamiliar with them, you will give making chip shop–style fritters a go. If you do, please share the details below of how you enjoyed them and with what you chose to serve them.