Potato Fritters

Recipe from Oxmoor House

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  • 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


  1. 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.
  2. Combine flour, salt, pepper, 1 tablespoon oil, and water, and set aside.
  3. 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.
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