Potato And Sage Fritters Recipes

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POTATO AND SAGE FRITTERS WITH LEMON AIOLI



Potato and Sage Fritters with Lemon Aioli image

Light potato fritters with a lemony sauce- serve for a party appetizer.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 3h30m

Yield 15

Number Of Ingredients 15

1/4 cup warm water
2 tablespoons Gold Medal™ all-purpose flour
1 package regular active dry yeast
1 lb Betty Crocker™ fresh russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
2 eggs
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons grated lemon peel
1 tablespoon finely chopped fresh sage leaves
2 cups Gold Medal™ all-purpose flour
Vegetable oil for frying
2/3 cup mayonnaise
2 large cloves garlic, finely chopped
2 tablespoons lemon juice

Steps:

  • In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
  • Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
  • In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
  • In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
  • In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
  • In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.

Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

SWEET POTATO AND FRUITY FRITTER



Sweet Potato and Fruity Fritter image

These fritters are from Grand Cayman, where food is a lovely combination of English, Indian and Jamaican. These are quick and easy, a great way to use left over sweet potatoes for breakfast!

Provided by I Love to Eat

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons dark rum
2 cups cooked, mashed sweet potatoes
1 cup mashed banana
1 cup crushed pineapple, drained
¼ cup butter, melted
vegetable oil, for deep-fat frying
powdered sugar for dusting

Steps:

  • Sift together the flour, baking powder, salt, nutmeg, and cinnamon into a bowl, set aside. Stir together the rum, sweet potatoes, banana, pineapple, and butter; mix well. Fold the flour into the sweet potato mixture until well combined.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Drop tablespoon-sized pieces of batter into the hot oil, and fry until light golden brown. Drain on paper towels, and dust with powdered sugar.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.2 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 148 mg, Sugar 6.7 g

ROASTED POTATOES WITH SAGE AND GARLIC



Roasted Potatoes With Sage and Garlic image

The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.

Provided by Molly O'Neill

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes, halved
1/3 cup flour
1 1/2 tablespoons vegetable oil
4 cloves garlic, minced
1/4 cup chopped sage leaves
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
  • Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO FRITTERS



Potato Fritters image

I got this recipe from a cookbook "Wonderful Ways to Cook Curries" I paid 50c for the book in a thrift shop and don't plan to keep the poor old thing. I haven't made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

Provided by JustJanS

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 medium potatoes, cooked in their skins then peeled
1 teaspoon salt
1/2 teaspoon turmeric
2 tablespoons lime juice or 2 tablespoons lemon juice
1/2 teaspoon dried red chili pepper flakes
1 teaspoon mustard seeds, crushed
1 teaspoon cumin
1 large onion, chopped
1 green capsicum, chopped
1/2 cup cashew nuts, broken
2 tablespoons oil
flour
oil (for frying)

Steps:

  • Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
  • Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
  • Add the potato mixture and form into fritters Dedge lightly with the flour.
  • Shallow fry in extra oil until golden brown.

Nutrition Facts : Calories 435.9, Fat 15.6, SaturatedFat 2.6, Sodium 716.6, Carbohydrate 68.1, Fiber 8.9, Sugar 5.9, Protein 10.1

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Top Asked Questions

How to make potato fritters?
Instructions 1 Step 1: Parboil the Potatoes#N#Peel the potatoes and slice to a thickness of approximately half an inch.#N#The potato slices... 2 Step 2: Make the Batter#N#It is not essential, but it is a good idea to make your batter for the fritters slightly in... 3 Step 3: Fry the Fritters More ...
How do you make fried potatoes with egg white and salt?
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°).
How to fry potatoes for french fries?
Peel and coarsely grate the potatoes and dry off excess moisture. Mix the potato with the egg, flour, sour cream, cheese, nutmeg and salt and pepper. Using a spoon, shape the potato mixture into rough balls and carefully lower into oil. Fry for 2-3 minutes until crispy and golden.
What is the best gluten free fritters recipe?
Potato fritters or Gamjajeon is perfectly good as both gluten free and regular. 2 T soy sauce (Jinganjang 진간장) sprinkling of sesame seeds 1 1/4 Cup gluten free flour (may vary depending on type of GF flour) Make dipping batter by mixing flour, water and salt.

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