Butter Seared Potato Fritters Recipes

BUTTER POTATOES

Steps:

• Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
• Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

POTATO FRITTERS

Steps:

• Add the butter, salt, sugar, pepper, flour, and parsley to the mashed potatoes.
• Beat the egg yolks and add them to the mixture. Mixing well.
• Fold in the egg whites.
• Drop by tablespoons into a deep fat fryer at 375* and cook for 5 - 8 minutes or until a delicate brown.
• Drain on paper towels or brown grocery bags.
• Yields = 6.

POTATO FRITTERS RECIPE (POTATO LATKES)

Steps:

• 1. prepare a large bowl with cold water. 2. Peel the potatoes and onion. Grate the potatoes and onion and transfer to the cold water. 3. Drain the liquids and then wrap grated potatoes and onion with cheesecloth or kitchen towel, twist cheesecloth into a pouch and squeeze out excess liquids. 4. Transfer to a large bowl, add salt, pepper, flour and beaten eggs. Mix well. 5. In a large skillet heat oil over medium-high heat. spoon 2-3 tablespoons of potato mixture the hot oil, flatten slightly. 6. Fry 3-4 minutes on each side or until golden brown. Transfer to paper towels to drain and season with salt. 7. Serve with sour cream.

BUTTER-SEARED POTATO FRITTERS

Steps:

• If mashed potatoes are cold, warm in microwave to soften.
• Mix thoroughly all ingredients except for 1 tablespoon butter.
• Heat reserved butter in skillet over medium heat.
• Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.

GEORGES'S POTATO FRITTERS WITH TRUFFLES

Steps:

• Place potatoes in a medium saucepan. Add enough water to cover potatoes by 2 inches. Add 1 tablespoon salt. Bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with the tip of a knife, 15 to 20 minutes. Drain. Pass potatoes through a sieve, the medium disk of a food mill, or a ricer into a medium bowl.
• Add cornstarch, and stir to combine. Add whole eggs 1 at a time, stirring until completely combined. Add egg whites, and stir to combine. Add cream, 1 tablespoon at a time, stirring until batter is the consistency of thick pastry cream. (Do not add the 3 tablespoons of cream all at once. Test the consistency of the batter by cooking a small amount of it and eventually adding more cream, if necessary, to thin it out.) Season with salt and pepper.
• Line a baking sheet with paper towels. Set aside. Heat a small amount of clarified butter until shimmering in a large cast-iron skillet over medium heat. Use 1 tablespoon of batter to form each fritter, being sure not to crowd pan. Immediately place two or three slices of truffle in center of each fritter. As soon as the truffles have penetrated batter, turn and cook on other side. (The fritters cook quickly; be careful not to let them dry out.) Transfer to prepared baking sheet to drain. Repeat with remaining batter and truffle slices, adding more clarified butter as necessary to avoid sticking.
• Spread a small amount of sauce on serving plate. Top with a fritter. Garnish with julienned truffles. Serve warm.

QUICK POTATO FRITTERS RECIPE BY TASTY

Steps:

• Add garbanzo bean flour, rice flour, baking soda, chili powder, salt to a mixing bowl.
• Add required water to make mixture into a thick batter.
• Slice the potato into 5-cm (2 inch) thick slices.
• Blanch the slices for 5 minutes in boiling water. Then, drain and set aside
• Now, dip the potato slices in the batter, coating each slice well.
• Deep fry in sizzling hot oil, until the color of the fritter changes to golden brown and the fritters are slightly crisp
• Serve hot.
• Enjoy!