Make Scotland’s popular chip shop style battered and deep fried potatoes with this potato fritters recipe!
Chip shop 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.
- Potatoes: Floury potatoes (maris piper or king edward).
- 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: Potatoes
Peel the potatoes and slice thinly (just less than half an inch thick). Because we’re not parboiling the fritters, the potato slices need to be thin enough to soften in the same time it takes our batter to turn golden and crispy. 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 2: Batter
Put two generous tablespoons of the plain flour on a plate. In a bowl, add the remaining plain flour, cornflour, sea salt and bicarbonate of soda and mix briefly. Slowly add the lager or beer, adding more or less as necessary and whisking thoroughly until a smooth batter is formed. The consistency of the batter should be similar to single cream.
Step 3: Fry
Heat oil for deep frying to 180C. Working one at a time, press each potato slice into the plain flour on the plate, dusting off any excess, then dip into the prepared batter until completely coated and drop carefully into the hot oil. Cook the fritters in batches if necessary so they aren’t crowded in the pan. Fry the fritters in the hot oil for 3-4 minutes or until golden and crispy, turning once or twice.
Step 4: Serve
Remove the crispy fritters from the oil with tongs or a slotted spoon, drain off any 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!
Potatoes slices deep fried in a crispy batter.
- 1 large potato
- 100 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)
- Oil for deep frying
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Peel the potato and slice thinly (just less than half an inch thick). Since we're not parboiling the fritters the potato slices need to be thin enough to soften in the same time it takes our batter to turn golden and crispy. Add the potato slices to a large bowl, cover with fresh water and agitate gently by hand. Drain the cloudy water and repeat once more. Drain again and set the potato slices on a clean kitchen towel or kitchen paper and dry thoroughly.
-
Put two generous tablespoons of the plain flour on a plate. In a bowl, add the remaining plain flour, cornflour, sea salt and bicarbonate of soda. Mix briefly. Slowly add the lager or beer, adding more or less as necessary and whisking thoroughly until a smooth batter is formed. The consistency of the batter should be similar to single cream.
-
Heat oil for deep frying to 180C. Working one at a time, press each potato slice into the plain flour on the plate, dusting off any excess, then dip into the prepared batter until completely coated and drop carefully into the hot oil. Cook the fritters in batches and don't overcrowd the pan.
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Fry the fritters in the hot oil until golden and crispy, about 3-4 minutes, turning once or twice. Remove the crispy fritters from the oil with tongs or a slotted spoon, drain off any excess oil and arrange on a serving plate. Season generously with your choice of salt, vinegar and brown sauce and serve.
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)
