• STEP 1

    Grate the potatoes and onion on a coarse box grater. Wrap in a clean tea towel and squeeze out as much liquid as possible. Transfer to a large bowl and mix in the flour and plenty seasoning. Stir in the egg.

  • STEP 2

    Heat a little of the oil in a large non stick frying pan. Use 2-3 tbsp of the mix per fritter and drop into the pan, cooking for 3-4 mins on each side over a medium-high heat, using a spatula to turn. Transfer to a plate lined with kitchen paper and continue with the remaining oil and mixture (it's best to cook in batches so as not to overcrowd the pan).

  • STEP 3

    Serve 3 fritters per person, each stack topped with the soured cream, avocado and a fried egg. Sprinkle over spring onions to serve.

Recipe tips

Floury potatoes are best to use for this recipe as they don’t have as much moisture.
Make these the day before and simply reheat in the oven or air fryer. Don’t use the microwave as it will make them soggy.

Goes well with


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