6/25/23, 10:48 AM Grated Potato Fritters - Through The Fibro Fog

Grated Potato Fritters

5 from 3 votes
These potato fritters are a cozy comfort food idea that work equally well as a
vegetarian appetizer, main or side dish.

Prep Time Cook Time Total Time

10 mins 10 mins 20 mins

Course: Dinner, Lunch Cuisine: American, British Diet: Vegetarian Servings: 4 servings
Calories: 159kcal Author: Claire

Ingredients
1 lb potatoes peeled, grated
1/4 white onion grated
3 tbsp flour regular or spelt flour
1/4 tsp garlic powder
1 tsp dried thyme
1/4 tsp baking powder
1 egg yolk
pinch salt
pinch black pepper
1 tbsp olive oil

Instructions
1. Peel the potatoes. Grate the potatoes and onion.
2. Place the grated potato and onion in a clean tea towel, and draw up the corners of the cloth.
Squeeze well over the sink so the liquid runs through the cloth.
3. Add the potato and onion to a large bowl, along with the other ingredients (except the olive
oil). Stir well with a wooden spoon to combine.
4. Drizzle the olive oil into your skillet and heat to medium. Add a small piece of the fritter batter
to the skillet. Once the batter bubbles, you can begin to cook the fritters. Take 3-4 tablespoon
of the fritter batter and place on the skillet. Press down with a spatula to form a fritter. If you
find it easier, you can roll the batter into a ball first.
5. At a medium heat, cook the fritters each side for 3-4 minutes, flipping with a spatula. Cook
time will vary slightly depending upon the thickness of the fritters and heat of the skillet. As
you will likely need to cook in batches, you may need to alter the heat as you cook so the
middle of the fritters are cooked through but the edges do not burn.

Notes
Squeeze the potato and onion mixture in the cloth to remove as much of the liquid as
possible. Wet fritters won't stick together when cooked.
Stir the fritter batter well so the flour and egg yolk distributes through the potato mixture.

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6/25/23, 10:48 AM Grated Potato Fritters - Through The Fibro Fog

Make each fritter around 3-4 tablespoon of the batter. Any more and the fritters will be too
thick and not cook through to the centre.
The skillet needs to be hot before you begin to cook the fritters. Drop a small amount of the
batter into the pan, and wait for it to sizzle before you start to fry the fritters.
Adjust the heat while cooking the fritters (you will likely need to cook in batches in your
skillet) so they don't burn on the edges but do cook through.
You may need to drizzle more oil into the skillet if it becomes too dry.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:
flour is not rated, but spelt scores 0 with a ? as a liberator.
baking powder is not rated.
garlic, which scores 1.
black pepper, which scores 2.

Nutrition
Calories: 159kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat:
1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 36mg | Potassium: 497mg | Fiber: 3g |
Sugar: 1g | Vitamin A: 77IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 2mg

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