Crispy garlic potato fritters

Spain on a Fork · ♥ 1.7K likes · 21.8K views · 7 min video

Read about potatoes in the BrightCulinary Book

Crispy garlic potato fritters, from the video

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Ingredients

Method

Techniques

450 g potatoes

Finely shred 450 g of peeled, washed and dried potatoes on a box grater.

Shredding and squeezing the potatoShredding

1 whole onion

Finely shred one small onion.

Put the shredded potato and onion in a cheesecloth and squeeze all the water out.

60 g all-purpose flour
2 g baking powder
1 whole egg
90 ml club soda

Whisk the flour and baking powder in a large bowl, make a well, crack in the egg and whisk, then add the club soda and whisk to a smooth batter.

Making the batterWhisking

6 cloves garlic

Add the shredded potato and onion and the chopped garlic.

1 g sweet smoked Spanish paprika
5 g chopped chives
sea salt
freshly cracked black pepper

Add the paprika and chives, season generously with sea salt and black pepper and mix well.

Adjust with more liquid if the batter is too thick or thin.

60 ml extra virgin olive oil

Heat a large fry pan over medium heat with 60 ml extra virgin olive oil.

Frying the frittersFrying Read

After a couple of minutes, add spoonfuls of batter in a single layer, evenly spaced, in batches, pushing gently down on each one.

Fry about 4 minutes per side until golden and crispy.

Transfer each batch to a dish lined with paper towels.

Garlic yogurt sauceWhisking

150 g plain Greek yogurt
2 cloves garlic
2½ g hot smoked Spanish paprika
10 ml fresh lemon juice

For the sauce, combine the Greek yogurt, grated garlic, hot smoked paprika and lemon juice in a bowl.

15 ml extra virgin olive oil
sea salt
freshly cracked black pepper

Drizzle in the olive oil, season with sea salt and a generous portion of black pepper and whisk to a creamy sauce.

Transfer the sauce to a serving dish and arrange the fritters around it.