Friday night fritters! (Potatoes)

Member Name: edinburgher

Product:	Potatoes
Date:	17/04/09 (217 review reads)
Rating:

Advantages: Delicious junk food on the cheap

Disadvantages: Pretty unhealthy, deep frying is best left to the confident and competent

In all fairness there's very little that I can add to the debate on the humble spud that has been so expertly expounded upon in the existing reviews. My particular favourite has to be Malu's typically robust write up and so my contribution in relation to Britain's favourite tuber is a little recipe for the weekend.

While I'm currently South of the border, what Scottish childhood didn't involve fritters at some point? Delicious golden brown babies born from the union of carbohydrates and oil, these deep fried wonders are one of the myriad reasons that Scotland gets a bad reputation for junk food!

*Friday night fritters*

*Ingredients*

1. 2-3 Large floury potatoes (something like a King Edward's will do nicely).
2. Sachet of batter mix (sorry for being lazy, but it's essentially flour anyway!) The cheapest I've found is 8p from Sainsbury's.
3. Flour to dust.
4. 175 Ml of soda water (or carbonated spring water) - again, no need to go over the top on cost.
5. 1 L of sunflower oil (Don't worry, most of this doesn't get eaten).
6. Any dried herbs you feel like adding - I like a teaspoon of crushed rosemary and paprika might be nice).
7. 2-3 Small chunks of bread (not to eat!)

*Instructions*

1. Put your batter mix in a large bowl and gradually whisk in the soda water. Let this sit at room temperature for a good half an hour.
2. After 20 minutes or so, pour all the oil into a large pot (it should be no more than half full for your safety). Start heating the oil at a high heat and be aware that it will probably take 5-10 minutes to reach temperature.
Peel, wash and dry your potatoes, cutting them into 8 mm thick strips. If you like, leave the skin on and you'll get more fibre and better texture.
3. Put your flour in a bowl and dust the slices, making sure to tap off excess. Set the potatoes aside.
4. Check the temperature of your oil by dropping in one of the squares of bread. It should instantly pop up to the top and cook quickly with a 'fizzing' sound.
5. Place the slices in the batter mix four or five at a time, allowing them to become fully coated, but allowing some of the excess to run off.
6. Dunk the potato slices in the batter mix and lower swiftly into the oil using a metal slotted spoon. Don't chuck them in - boiling oil is dangerous! Cooking maybe 3-4 at a time, allow them 3-4 minutes each to become nicely golden brown. If required, flip them over in the pan using your metal slotted spoon.
7. Remove the fritters and place them into a bowl lined with a double layer of kitchen roll to soak up some more grease. Try and cook them all as quickly as possible without risking your health.

*You can re-use the oil, but you won't grow new hands!*

After cooking, the oil can be re-used several times. Allow it a good couple of hours to cool down completely and then fish out any lumps of batter. Place a piece of butter muslin in a sieve over a steady jug and then strain the oil, catching most little burnt bits and impurities. Return to the original container. Butter muslin/kitchen muslin can be bought online for roughly £1/metre square and is very useful to have around the kitchen for making stocks and sauces etc.

***For the love of God, be careful!*** Deep frying requires concentration and common sense. Make sure the pot is on a wide, stable ring, don't turn your back on it and don't rush. Use metal spoons, as plastic and silicone ones may melt.

Keep the windows open and keep the pot away from water. Boiling oil and water react violently when they meet.

Summary: A tasty childhood treat that your doctor wouldn't recommend :D