Make Scotland’s popular chip shop style battered and deep fried potatoes with this chippy potato fritters recipe!
Chippy style fritters are one of life’s greatest carbohydrate filled treats. Thin slices of potato, dipped in batter and deep fried until golden and crispy. What’s not to love? With generous amounts of salt, vinegar and / or brown sauce, they’re absolutely delicious. If you really want to send yourself for a snooze, you can ramp up the carb levels even more by serving your potato fritters inside a Scottish morning roll.
Ingredients For Potato Fritters
For potato fritters (and for good chips), you want to choose a floury / starchy potato such as Maris Piper or King Edward. These hold their shape well in frying and make fluffy and delicious fritters. For the batter mix, I use beer or lager, typically 0.0% alcohol peroni.
- Potato: Floury potato (Maris Piper or King Edward variety).
- Batter Mix: Plain Flour, Cornflour, Bicarbonate of Soda, Sea Salt, Beer or Lager.
- Oil: Sunflower Oil or Vegetable Oil, for deep frying.
How To Make Chip Shop Style Potato Fritters
Rinsing excess starch from the potatoes helps to ensure that they cook nicely and crisp up well. This applies when making chips also. With the potatoes thinly sliced, rinsed and dried, they’re ready for a quick dip in the prepared batter mix and a gentle fry in hot oil to cook until golden, crispy and delicious. Make your batter mix shortly before you plan to use it, and store it in the fridge if you won’t be using it for a while.
Step 1: Make Batter
In a bowl, add 80 grams plain flour, 40 grams cornflour, 1/4 teaspoon sea salt and generous pinch bicarbonate of soda. Mix briefly, then slowly add 150 ml cold lager or beer, adding a little more or less beer as necessary. Continue whisking until a smooth batter is formed.
Step 2: Slice Potato
Peel 1 large potato and slice thinly (just less than half an inch thick). Add the potato slices to a large bowl, cover with fresh water and agitate gently by hand. Drain the cloudy water then repeat once more. Drain again and set the potato slices on a clean kitchen towel or kitchen paper and dry thoroughly.
Step 3: Fry Potato Fritters
Put 2 tablespoons plain flour on a plate. Heat Oil for deep frying to 180C. Working one at a time, press each potato slice into plain flour on the plate, dusting off any excess, then dip into prepared batter until completely coated and drop carefully into hot oil. Fry fritters in hot oil in batches until golden and crispy, about 3-4 minutes, turning once or twice.
Step 4: Serve
Remove potato fritters from oil with tongs or a slotted spoon, drain off excess oil and arrange on a serving plate. Season generously with your choice of salt, vinegar and brown sauce and serve.
I hope you’ll try this chip shop style potato fritters recipe. If you do, let me know in the comments how it went!
Potato Fritters (Chip Shop Style)
Equipment
- 1 Deep Fryer
Ingredients
batter
- 80 grams plain flour
- 40 grams cornflour
- 1/4 teaspoon sea salt
- generous pinch bicarbonate of soda
- 150 ml cold lager or beer (I used 0.0% alcohol peroni)
Fritters
- 1 large potato
- 2 tablespoons plain flour
- Oil for deep frying
Instructions
- In a bowl, add 80 grams plain flour, 40 grams cornflour, 1/4 teaspoon sea salt and generous pinch bicarbonate of soda. Mix briefly, then slowly add 150 ml cold lager or beer, adding a little more or less beer as necessary. Continue whisking until a smooth batter is formed.
- Peel 1 large potato and slice thinly (just less than half an inch thick). Add the potato slices to a large bowl, cover with fresh water and agitate gently by hand. Drain the cloudy water then repeat once more. Drain again and set the potato slices on a clean kitchen towel or kitchen paper and dry thoroughly.
- Put 2 tablespoons plain flour on a plate. Heat Oil for deep frying to 180C. Working one at a time, press each potato slice into plain flour on the plate, dusting off any excess, then dip into prepared batter until completely coated and drop carefully into hot oil. Fry fritters in hot oil in batches until golden and crispy, about 3-4 minutes, turning once or twice.
- Remove potato fritters from oil with tongs or a slotted spoon, drain off excess oil and arrange on a serving plate. Season generously with your choice of salt, vinegar and brown sauce and serve.
Notes
Chippy Style Potato Fritters Recipe FAQ
What kind of potatoes are best for chip shop style fritters?
Floury / starchy varieties like Maris Piper and King Edward work well for chippy style fritters and chips.
Do I need a deep fryer to make fritters?
No, you can use a large pot or wok filled 1/3 full with oil. Of course, when working with hot oil it’s important to be careful, so if you plan to deep fry without a deep fryer, an inexpensive temperature probe may be useful.
Do you like this potato fritters recipe? If so, buying a copy of my book might appeal to you! In The Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make vegetable pakora, chicken satay, pepperoni pizza and more! You can buy The Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 320 Pages – 12/14/2017 (Publication Date) – Robinson (Publisher)
