I'm also looking to find a recipe for potato fritters?

Answer 1

Potato Fritters

3 c of mashed potatoes, hot
2 tb butter
1 ts salt
1 ts sugar
1 ds of pepper
2 tb flour
1 tb parsley, chopped
2 ea egg yolks
2 ea egg whites, stiffly beaten

Instructions

Add the butter, salt, sugar, pepper, flour, and parsley to the mashed
potatoes. Beat the egg yolks and add them to the mixture. Mixing well.
Fold in the egg whites. Drop by tablespoons into a deep fat fryer at 375*
and cook for 5 - 8 minutes or until a delicate brown. Drain on paper
towels or brown grocery bags. Yields = 6.

Answer 2

FRITTER POTATO PANCAKES

1/4 c. milk
2 eggs
1/2 sm. onion
1 1/2 tsp. salt
1/4 c. flour
1/4 tsp. baking powder
1 1/2 c. cubed raw potato

Put the ingredients in a blender in the order listed. Cover and start at low speed. Turn to high speed and continue blending until the potatoes are grated, about 5 seconds. Do not over-blend!
Pour about 1 tablespoon of the mixture from the corner of the container onto a hot, well-greased griddle. Bake until brown. Turn only once. Drain on brown paper. Serve hot with butter and syrup or jam. Yields 4 servings.

SWEET POTATO FRITTERS

2 c. mashed sweet potatoes
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
4 tsp. melted butter
2 eggs
1 c. milk
1 tbsp. sugar

Combine butter, potatoes, sugar, milk and egg yolks. Beat until smooth. Stir flour, measure and sift with baking powder and salt. Add to first mixture. Fold in stiffly beaten egg whites.
Drop by teaspoon into deep fat (365 degrees). Fry until brown. Drain on absorbent paper. Sprinkle with powdered sugar. Makes 10 servings.

Answer 3

boil a couple madium size potatoes. Peel and mash them. mix in 2 eggs salt and pepper to taste and some flour. If you get too much flour they will be too stiff then add some milk a tablespoon at a time until you get the proper consistency to drop them out be the spoonful to form a fritter. I don't use measurement when cooking I usually eyeball it . Trial and error works best for me. Fry these in a good cast iron skillet with some cooking oil. Turn when browned on one side. Hope they turn out good for you. I love them kids don't.

Answer 4

Try the following

Potato fritters
vegetable oil, for deep-frying
½ cup of self-raising flour
salt and freshly ground black pepper
110ml/4fl oz sparkling water
1 tbsp chives and dill, chopped
½ tin of new potatoes, drained and sliced
30g/1oz self-raising flour
salt and freshly ground black pepper
pinch of chilli powder
lemon wedge, to serve

Method
1. Heat a pan one-third filled with vegetable oil, for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
2. Mix the ½ cup of flour and seasoning in a bowl and, stirring all the time, add enough sparkling water to give a smooth batter. Stir in the chives and dill.
3. Coat the new potatoes in the remaining flour and then dip in the batter.
4. Deep-fry in the hot oil for 1-2 minutes, or until crisp and golden.
5. Remove using a slotted spoon and drain on kitchen paper.
6. Transfer the fritters to a serving plate and season to taste.
7. Sprinkle the chilli powder over and garnish with the lemon wedge to serve

or Sweet potato fritters with tomato sauce

500ml/18fl oz vegetable oil, for deep-frying
For the sweet potato fritters
50g/3½oz cornflour
30ml/1fl oz sparkling mineral water
½ sweet potato, peeled, sliced into 1cm/½in rounds, blanched and dried
For the tomato salsa
1 tbsp olive
½ onion
1 garlic clove
½ tsp red wine vinegar
½ tsp caster sugar
100g/3½oz cherry tomatoes, chopped
small handful basil, chopped
salt and freshly ground black pepper

Method
1. Heat the oil in a deep, heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. For the sweet potato fritters, whisk together the flour and sparkling mineral water in a bowl, to make a thick and smooth batter.
3. Dip the sweet potato into the batter mixture to coat.
4. Carefully lower the sweet potato fritters into the hot oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
5. To make the tomato sauce, heat the oil in a frying pan over a medium heat, add the onion and garlic and fry until soft.
6. Add the vinegar and sugar and stir until the sugar has dissolved.
7. Add the tomatoes and cook down until thickened.
8. Add the basil and season, to taste, with salt and freshly ground black pepper.
8. To serve, place the fritters onto a plate with the tomato sauce served alongside in a small bowl.

Or Sweet potato fritters with yoghurt dip
½ sweet potato, sliced into thin discs
1 tbsp chopped fresh herbs
1 tbsp double cream
6 tbsp plain flour
1 tsp baking powder
2 egg yolks
2 egg whites, whisked to soft peaks
1 tbsp Greek yoghurt, to serve

Method
1. Blanch the sweet potato in boiling water for 2-3 minutes until softened.
2. Transfer to a bowl and mash with the cream and herbs.
3. Add the flour, baking powder and egg yolks and mix well.
4. Fold in the egg whites and season well.
5. Heat the oil in a large frying pan and spoon the fritter mixture in, spreading out with the back of a spoon.
6. Fry for 1-2 minutes on each side until golden.
7. Serve with Greek yoghurt.