Ingredients:
4 medium sized potatoes
3 free-range eggs
2 tablespoons organic or wholemeal flour
1 medium onion, peeled and grated
1 clove of garlic
1 tablespoon chopped fresh parsley
1 teaspoon sea salt
1/8 teaspoon freshly ground white pepper
2 tablespoons organic cream or half a cup of organic milk(with extra flour to thicken)
Extra Virgin Olive oil
one teaspoon of beer
Peel, wash, and grate the potatoes. Press the potatoe mixture in a siev to extrude some of the juices, Mix with the eggs, flour, grated onion, smashed garlic, parsley, salt, pepper, beer and cream. Heat 3 tablespoons of oil at a time in a large frypan and drop 2 tablespoons of the batter for each fritter. Make 3 or 4 fritters at a time, depending on the size of the skillet. Cook about 2 minutes over medium heat on the first side; turn over and cook 1 minute on the other side. Repeat until you use all the batter. Yield: About 10 to 15 fritters. Serve as quickly as possible because the fritters will eventually soften and lose their crispness. You can place the fritters in a pre-heated oven on low heat while you cook the rest.
(Serves 6)
