Recipe: Potato Fritters

Name: Potato Fritters
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Cuisine: French
Ingredients: 2.2 lb (1 kg) fairly starchy potatoes; 1 pound of flour; 4 whole eggs; 4 tablespoons of caster sugar; 2 tablespoons of brandy; grated lemon

By Dubarry 5/5 (1 review)

Prep 45 min

Cook 45 min

Total 1h30

Potato fritters for 6 Need 1 kg of starchy potatoes and at least 1 hour resting time. Deep-fry at 160°C, a few at a time so they puff properly. Serve hot, rolled in caster sugar, with a glass of grappa on the side. This is a Corsican specialty from the Nebbio region.

Ingredients

2.2 lb (1 kg) fairly starchy potatoes
1 pound of flour
4 whole eggs
4 tablespoons of caster sugar
2 tablespoons of brandy
grated lemon

Step-by-step directions

1 Cook the potatoes in lightly salted water and peel them.

2 Pass them hot into a puree and dry out a little on the heat (depending on the water content as the eggs will be better absorbed and the fritters will puff better and it is easier if needed to loosen the batter afterwards than to compact it).

3 Incorporate with a wooden spoon the flour, eggs, sugar, lemon and brandy. the dough should be thick enough to hold in a ball. adjust its consistency if needed with a little milk.

4 Let rest for at least one hour.

5 Heat a bath of oil to 320°F (160°c).

Chef Patrick's Comment

As usual an exemplary recipe from our friend Dubarry. Try putting a chocolate truffle inside that has been in the freezer for 15 minutes then you just fry it.

Frequently asked questions

Can I replace the grappa with something else?

Grape grappa is the authentic choice for baptizing the fritters, but white rum or cognac work. Skip Armagnac, too heavy. Honestly, you can also serve them plain, rolled in sugar alone.

Why do my fritters stay greasy and won't puff up?

Two common reasons: oil too hot or not hot enough. 160°C is the sweet spot. The other trap is frying too many at once. The oil cools down, fritters soak up fat. Do three or four at a time, no more.

Can I prepare them ahead and reheat them?

The batter yes, you can rest it in the fridge up to 24 hours. The fried fritters are best warm and fresh, but you can freeze the cooked ones. Reheat them 5 minutes in the oven at 180°C, they'll puff back up.