Best 3 Potato And Sage Fritters Recipes
Elevate your culinary skills and embark on a delightful journey of flavors with our tantalizing Potato and Sage Fritters. These crispy golden-brown fritters, infused with the aromatic essence of sage, are a harmonious blend of textures and flavors that will tantalize your taste buds.
Our collection of recipes offers a diverse selection of delectable fritter variations, ensuring that every palate is satisfied. From classic potato fritters to innovative creations like sweet potato and zucchini fritters, our recipes cater to a wide range of preferences.
Indulge in the comforting simplicity of our classic potato fritters, where the earthy notes of potato harmoniously blend with the savory embrace of herbs. Experience the vibrant twist of our sweet potato fritters, where the natural sweetness of sweet potato is enhanced by a hint of cinnamon and nutmeg.
For those seeking a lighter option, our zucchini fritters offer a refreshing crunch, complemented by the subtle flavors of zucchini and tangy feta cheese. And for a delightful vegetarian alternative, our chickpea fritters combine the goodness of chickpeas with a symphony of aromatic spices.
With step-by-step instructions and captivating food photography, our recipes guide you effortlessly through the process of creating these culinary delights. Whether you're a seasoned cook or just starting your culinary adventure, our Potato and Sage Fritters will surely become a staple in your recipe repertoire.
POTATO FRITTERS RECIPE (POTATO LATKES)
Learn how to make crispy and delicious potato latkes or potato fritters. Also known as potato pancakes. Great recipe for Sunday morning or brunch and also perfect for Hanukkah!
Provided by TheCookingFoodie
Categories Find Vegetarian Recipes Breakfast Recipes Hanukkah Recipes Lunch Recipes
Yield 5
Number Of Ingredients 6
Steps:
- 1. prepare a large bowl with cold water. 2. Peel the potatoes and onion. Grate the potatoes and onion and transfer to the cold water. 3. Drain the liquids and then wrap grated potatoes and onion with cheesecloth or kitchen towel, twist cheesecloth into a pouch and squeeze out excess liquids. 4. Transfer to a large bowl, add salt, pepper, flour and beaten eggs. Mix well. 5. In a large skillet heat oil over medium-high heat. spoon 2-3 tablespoons of potato mixture the hot oil, flatten slightly. 6. Fry 3-4 minutes on each side or until golden brown. Transfer to paper towels to drain and season with salt. 7. Serve with sour cream.
POTATO AND SAGE FRITTERS WITH LEMON AIOLI
Light potato fritters with a lemony sauce- serve for a party appetizer.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 3h30m
Yield 15
Number Of Ingredients 15
Steps:
- In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
- Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
- In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
- In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
- In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
- In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
ROASTED POTATOES WITH SAGE AND GARLIC
The word "sage" is derived from the Latin word salvia, which means "safe, whole, healthy." In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages. Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine. It pairs perfectly here with potatoes and stands up well to garlic. Enjoy with your favorite roasted or grilled meat.
Provided by Molly O'Neill
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
- Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the Right Potatoes: For the best fritters, select starchy potatoes like Russet or Yukon Gold. These potatoes hold their shape well after grating and frying.
- Grate the Potatoes Correctly: Use the large holes of a box grater or a food processor fitted with a grating blade to grate the potatoes. Grating the potatoes too finely will result in mushy fritters.
- Squeeze Out Excess Moisture: After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This will help the fritters crisp up nicely.
- Use Fresh Herbs: Fresh sage leaves provide the best flavor for these fritters. If you don't have fresh sage, you can use 1/2 teaspoon of dried sage, but the flavor will not be as pronounced.
- Don't Overcrowd the Pan: When frying the fritters, make sure to leave enough space between them so that they can cook evenly. Overcrowding the pan will result in soggy fritters.
- Serve Immediately: Potato and sage fritters are best served hot and fresh out of the fryer. They can be kept warm in a 200°F oven for up to 30 minutes, but they will lose their crispness over time.
Conclusion:
Potato and sage fritters are a delicious and easy-to-make appetizer or side dish. With a few simple tips, you can create perfectly crisp and flavorful fritters that will impress your family and friends. Serve them with your favorite dipping sauce for a truly indulgent treat. Remember to use starchy potatoes, grate them correctly, squeeze out excess moisture, use fresh herbs, don't overcrowd the pan, and serve the fritters hot and fresh. With these tips in mind, you'll be able to make delicious potato and sage fritters every time.
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