Potato & Onion Fritters with Salsa Verde
Potato & Onion Fritters with Salsa Verde
Ingredients
For the Fritters
- 1 red onion, finely grated
- 2 potato, finely grated
- 1 egg yolk
- 2 tablespoons plain flour
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup vegetable oil, for frying
For the Salsa Verde
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon vinegar, or to taste
- 2 tablespoons olive oil, or to taste
Instructions
- 1
Finely grate the red onion and potatoes into a large bowl.
⏱️ 5 min
- 2
Squeeze the grated vegetables very well to remove as much excess moisture as possible. This is crucial for crispy fritters.
⏱️ 3 min
- 3
To the squeezed vegetables, add the egg yolk, plain flour, and grated Parmesan cheese.
⏱️ 2 min
- 4
Season generously with salt and freshly ground black pepper.
⏱️ 1 min
- 5
Mix everything together thoroughly until you have a cohesive mixture that holds its shape when pressed.
⏱️ 2 min
- 6
Heat a generous layer of vegetable oil in a large frying pan over a medium heat. The oil should be about 1/4 inch deep.
⏱️ 3 min
- 7
While the oil heats, prepare the salsa verde. In a small bowl, combine the finely chopped mint, basil, parsley, and capers. Add a dash of vinegar and olive oil, then stir to combine. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 8
Once the oil is hot, shape the fritter mixture into small patties, about 2-3 inches in diameter. Gently lower them into the hot oil, being careful not to overcrowd the pan. Flatten them slightly with the back of a spoon.
⏱️ 2 min
- 9
Fry the fritters for 3–4 minutes on each side until they are beautifully golden brown and crisp. You may need to do this in batches.
⏱️ 8 min
- 10
Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 11
Serve the hot potato and onion fritters immediately with the fresh salsa verde on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato & Onion Fritters with Salsa Verde
For the Fritters
- 1 red onion, finely grated
- 2 potato, finely grated
- 1 egg yolk
- 2 tablespoons plain flour
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup vegetable oil, for frying
For the Salsa Verde
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon vinegar, or to taste
- 2 tablespoons olive oil, or to taste
Instructions
- 1
Finely grate the red onion and potatoes into a large bowl.
⏱️ 5 min - 2
Squeeze the grated vegetables very well to remove as much excess moisture as possible. This is crucial for crispy fritters.
⏱️ 3 min - 3
To the squeezed vegetables, add the egg yolk, plain flour, and grated Parmesan cheese.
⏱️ 2 min - 4
Season generously with salt and freshly ground black pepper.
⏱️ 1 min - 5
Mix everything together thoroughly until you have a cohesive mixture that holds its shape when pressed.
⏱️ 2 min - 6
Heat a generous layer of vegetable oil in a large frying pan over a medium heat. The oil should be about 1/4 inch deep.
⏱️ 3 min - 7
While the oil heats, prepare the salsa verde. In a small bowl, combine the finely chopped mint, basil, parsley, and capers. Add a dash of vinegar and olive oil, then stir to combine. Taste and adjust seasoning if necessary.
⏱️ 5 min - 8
Once the oil is hot, shape the fritter mixture into small patties, about 2-3 inches in diameter. Gently lower them into the hot oil, being careful not to overcrowd the pan. Flatten them slightly with the back of a spoon.
⏱️ 2 min - 9
Fry the fritters for 3–4 minutes on each side until they are beautifully golden brown and crisp. You may need to do this in batches.
⏱️ 8 min - 10
Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 11
Serve the hot potato and onion fritters immediately with the fresh salsa verde on the side.
⏱️ 1 min