Potato fritters

Crispy potato fritters with ham is a simple dish that you can prepare in 20 minutes. Its main ingredient is potatoes, which I combined with chicken ham and chives. I seasoned the mixture for the fritters with salt and pepper and added eggs and a little flour to it. These fritters taste delicious served for dinner with sour cream, yoghurt or cottage cheese. I encourage you to try these slightly different fritters, and below I leave you a recipe for potato fritters with ham and I wish you a tasty meal.

Ingredients for potato fritters with ham.

• 200 g chicken ham in one piece
• 500 g potatoes
• 2 tablespoons of chives
• 2 eggs “L”
• 1 flat teaspoon of salt
• 1/2 teaspoon of ground pepper
• 1 full tablespoon of flour
• oil for frying

How to make potato fritters with ham.

Grate the potatoes and ham on a large mesh grater, put them in a bowl and add finely chopped chives, eggs, salt, pepper and flour, and mix. Pour oil into a frying pan, heat it up and when hot, spoon out the potato mixture. Fry the potato fritters over a medium heat, on a medium burner, until golden on both sides – depending on the size of the fritters, it should take between 8-10 minutes. Place the fried fritters on a plate lined with a paper towel. Serve with your favourite toppings, such as cottage cheese or sour cream.

Good to know when making potato fritters with ham.

In these fritters, floury potatoes (the ones with a large amount of potato starch) will work best. You can choose from many varieties, even ones such as breeze or sequin will be suitable.

The weight of the potatoes in the list of ingredients is the weight of peeled potatoes.

As the potatoes are grated on the large holes of the grater, the fritters may fry a bit longer compared to when grated on smaller holes. I fry the fritters on a medium-sized heat, tending to smaller rather than larger. Be careful not to fry the fritters too quickly or harshly, otherwise they will burn on the outside and remain raw on the inside. Potato fritters will be best from slightly older potatoes, because they do not contain as much juice as young ones.

There should be enough oil in the pan for the fritters to fry easily, but they should not float in it. The fritters can be fried in sunflower oil, rapeseed oil or lard.

Do you like vegetable fritters? If so, try our recipe for Cabbage and sweet potato fritters.