Spud Fritters (Printable Version)
# What You’ll Need:
01 -
3 pounds Russet or Idaho spuds.
02 -
1 medium yellow onion.
03 -
2 large eggs.
04 -
2-3 tablespoons regular flour.
05 -
1 teaspoon powdered garlic.
06 -
1 tablespoon chopped fresh dill.
07 -
Table salt.
08 -
Freshly ground black pepper.
# Steps To Make It:
01 -
Strip skins from potatoes and onions. Shred them using a grater or processor to your preferred size, chunky or fine.
02 -
Put your shredded veggie mix in cheesecloth or mesh bag, then into a strainer over a bowl. Squeeze out water but save the potato starch that settles at the bowl's bottom.
03 -
Throw together your squeezed veggie mixture with the saved potato starch, eggs, flour, garlic powder, dill, salt, and pepper. Stir it all up good.
04 -
Pour oil in your pan about 1/4 inch deep. Let it warm to 350°F on medium-low to medium heat.
05 -
Make flat patties about 1/2 inch thick. Cook them for 3-4 minutes on each side till they turn a nice golden color.
06 -
Lift them out with a slotted spoon, let them sit on paper towels to soak up extra oil before you eat.
# Extra Notes:
01 -
Try different shredding tools for unique textures.
02 -
Don't throw away that potato starch when draining, it works as a natural glue.
03 -
Switch to GF flour if you can't eat gluten.