Potato fritters (large battered)

Ingredients

For the fritters

• 600 g cold mashed potato
• 1 small onion, finely grated
• 2 tbsp chopped chives
• 1 tsp salt
• ½ tsp black pepper

For the batter

• 150 g plain flour
• 2 tsp baking powder
• 1 tsp paprika
• 1 tsp salt
• 200 ml cold beer (or sparkling water)
• Oil for deep-frying

Method

1. Mix the cold mash with the grated onion, chives, salt and pepper.
2. Shape into 8 oval burgers about 8 cm long. Place on a tray, chill 1 hour to firm up.
3. Whisk the batter ingredients together until smooth — it should be the consistency of double cream.
4. Heat oil to 170°C. Dip each fritter in the batter, coating completely.
5. Fry 2 at a time for 3-4 minutes until deep golden and crisp.
6. Drain on kitchen paper. Serve hot with mushy peas or salt and vinegar.

Tip: The fritters need to be cold to hold their shape when battered. Make the mash the night before, shape the fritters in the morning, and fry for supper.