Potato Fritters (Chip Shop Style)

5 from 2 votes

Make Scotland's popular chip shop style battered and deep fried potatoes with this chippy potato fritters recipe!

Course Side Dish, Snack

Cuisine Scottish, chip shop, Scottish Italian

Keyword deep fried pizza

Prep Time 5

Cook Time 5

Total Time 10

Servings portion

Calories 720kcal

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.

Floury / Starchy potato varieties such as Maris Piper and King Edward make good fritters.