Potato Fritters

Recipe from

Oxmoor House


6 medium potatoes, cleaned and peeled
1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon vegetable oil
1/2 cup water
1 egg white
Additional vegetable oil


Cut potatoes into quarters; place in a medium saucepan with water to cover. Bring to a boil, and cook 10 minutes. Drain and cool; set aside.

Combine flour, salt, pepper, 1 tablespoon oil, and water, and set aside.

Beat egg white (at room temperature) until stiff but not dry; gently fold into flour mixture. Add potatoes, a few at a time, stirring gently to coat well. Drop each coated potato quarter into deep hot oil (375°). Fry until golden, turning once. Drain on paper towels. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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