Spiced Potato and Onion Fritters

Ingredients

• 14 oz potato (rinsed twice in cold water)
• 2 oz onion (finely chopped)
• 2/3 tsp salt (to taste)
• 1/3 tsp black pepper (freshly ground preferred)
• 1/4 tsp red chili flakes (adjust to taste for spiciness)
• 1 large egg (beaten)
• 2 tbsp all-purpose flour (for binding)
• 3 fl oz vegetable oil (for frying (about 80 ml))

Instructions

1. Prepare Potatoes

   Rinse 14 oz (400 g) of potatoes twice in cold water to remove excess starch. Peel and grate the potatoes if desired for better texture.

   Time: PT5M

2. Prepare Onions and Seasoning

   Finely chop 2 oz (50 g) of onion. In a mixing bowl, combine the chopped onions, rinsed potatoes, 2/3 tsp salt, 1/3 tsp black pepper, and 1/4 tsp red chili flakes.

   Time: PT3M

3. Add Binding Ingredients

   Add 1 beaten egg and 2 tbsp all-purpose flour to the potato and onion mixture. Mix well until combined and sticky enough to hold shape.

   Time: PT2M

4. Heat Oil

   Heat 3 fl oz (80 ml) of vegetable oil in a frying pan over medium heat for 4-5 minutes until hot but not smoking.

   Time: PT5M

   Temperature: medium heat

5. Fry Fritters

   Spoon the mixture into the hot oil, forming small patties. Fry for 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

   Time: PT10M

   Temperature: medium heat

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

30g

Fat

10g

Fiber

3g

Ingredient Substitutions

• Instead of potato: sweet potato, yam
• Instead of onion: shallots, green onions
• Instead of salt: sea salt, kosher salt
• Instead of black pepper: white pepper
• Instead of red chili flakes: cayenne pepper, paprika
• Instead of egg: flax egg, chia egg
• Instead of all-purpose flour: rice flour, cornstarch
• Instead of vegetable oil: canola oil, sunflower oil

Equipment Needed

• mixing bowl
• frying pan
• spatula
• measuring spoons
• knife

Critical Steps — Do Not Skip

• Prepare Potatoes
• Add Binding Ingredients
• Heat Oil
• Fry Fritters

Chef Tips from the Video

• Rinse potatoes well to remove excess starch for crispier fritters.
• Use medium heat to cook fritters evenly without burning.
• Drain fritters on paper towels to remove excess oil.

Troubleshooting

Storage

Refrigerator: Store leftover fritters in an airtight container for up to 2 days.

Freezer: Freeze cooked fritters in a sealed container for up to 1 month. Reheat in oven or air fryer.

Room temperature: Best eaten immediately for crispiness.

Make-Ahead Tips

• Prepare the potato and onion mixture ahead and refrigerate for up to 2 hours before frying.