Shredded Potato Fritter
Shredded potatoes mixed with parsley and batter, deep-fried into a savory snack that is crispy on the outside and tender inside.
Ingredients
bread yeast
1 tsp
milk
15 cl
egg (separated)
1
flour
100 g
beer
3 tbsp
olive oil
1 tbsp
potato (peeled)
800 g
flat-leaf parsley (chopped)
1 handful
salt
a pinch
pepper
to taste
Instructions
1
Make the batter
Dissolve the yeast in a small amount of warm milk. Separate the egg yolks and whites, setting the egg whites aside. Add flour, yeast, salt, a pinch of pepper and egg yolks to a bowl, and mix roughly with a spatula. Add half of the milk and beer, stirring until smooth. Add the remaining milk and oil, and mix. Cover with a cloth and let rest for 2 hours.
2
Prepare the potatoes
Peel, wash and dry the potatoes, then cut into thin shreds. Pat completely dry with a towel.
3
Fry
Heat frying oil. Whip the egg whites to stiff peaks, then gently fold into the batter. Add the potato shreds and chopped parsley. Use a spoon to scoop up the batter-coated potato shreds, adding 4 to 5 at a time to the oil. Flip and fry until golden brown on both sides, then place on a plate lined with paper towels. Sprinkle with salt and freshly ground pepper before serving.
