Crispy Parmesan Potato Hash Brown Fritters

Ingredients

Tick the ingredients as you go

Ingredients

• 4 medium potatoes, about 700 g; size and weight estimated
• 1 large egg
• 2 tbsp all-purpose flour, approximate amount in supplied description
• 50 g Parmesan cheese, finely grated; proposed amount, unspecified in source
• 1/4 tsp salt, estimated; adjust for salty Parmesan
• 1/4 tsp black pepper, estimated
• as needed frying oil, enough for about 5 mm depth; source does not specify quantity

Instructions

1. 1

   Grate and drain the potatoes

   Peel and halve the potatoes, then grate into fine strands using a box grater. Squeeze thoroughly in a clean kitchen towel to remove excess water, then transfer to a large wooden bowl. This draining step is a practical addition to the supplied description.

2. 2

   Mix the fritter batter

   Add the egg, flour, salt and pepper. Grate in the Parmesan and fold with a silicone spatula until evenly combined. The mixture should hold together when pressed; squeeze the potatoes well rather than relying on extra flour.

   
3. 3

   Shape small ovals

   Divide into about 12 portions and compact firmly into oval patties about 8 cm long. Aim for 1 cm thickness to help the potato cook through; this is thinner than the source description’s 2 cm.

   
5. 4

   Shallow-fry in batches

   Heat about 5 mm oil in a nonstick skillet over medium heat. Carefully add a few patties without crowding. Fry about 4–5 minutes per side, turning gently with tongs once the underside is firm and golden. Lower the heat if they brown before the potato softens.

   
6. 5

   Check and serve

   Check that the center of a fritter is hot, set and tender, with no raw potato crunch. Cook longer over lower heat if needed. Drain briefly on a rack and serve on a cream patterned plate.