You need one to two potatoes per person. Grate the potato onto a tea towel. Wrap the grated potatoes in the tea towel and then squeeze. The aim is to dry the grated potato by squeezing the liquid from the potato.
Add about a tablespoon of flour.
Add a bit of salt and pepper.
Add an egg or two (depending on how many you are making) and mix together.
Shallow fry the fritters in minimal oil. Turn over and cook on both sides.
Serve with a chutney or sauce or in some other way.
That’s the basic recipe but this recipe is all about variations or adaptations.
Any root vegetable can be used plus a few others; anything that can be grated: parsnip, yam, sweet potato, cassava, beetroot, carrot, celeriac, pumpkin, zucchini, swede, turnip, kohlrabi. Another good way of eating those excess zucchini.
If going with one of the variations it is normally best to go fifty fifty with potato. For example: Half and half parsnip and potato tastes pretty nice. Add a bit of ginger and maybe some ham and Bob’s your uncle.
Other possibilities. Things you can add for extra flavour: cooked bacon, ham, anchovies, any chopped cooked meat, salami, chopped olives, any herb or spice, mustard, chillies, garlic, ginger, horse radish, cheese.
This blog is about what goes in. Not about what comes out. A lot of the posts are about food. There are posts about the food before it goes in. About preparing it, growing it or cooking it. There will be recipes.