Get salty potato fritters stuffed with vegetables to suck your fingers with this step by step we propose in recipes. You will see how you get a very delicious snack or incoming to taste it on any occasion because these fried salty fritters are very good to look at them. In addition, you can always modify the recipe and fill them with cheese, minced meat, tuna or prawns for example. Dare and let your imagination fly!
| 🚻 8 Diners | 🕘 45m | 🍵 Between | 🤯 Medium Distribution |
| Ingredients to make salty potato fritters: |
| 1 kilogram of potatoes 3 eggs ¼ kilogram of wheat flour 1 jet of milk 1 jet of liquid cream or milk cream 1 pie Extra virgin 1 -pin olive oil jet 1 pinch of ground black pepper 1 tablespoon of picked fresh parsley. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make salty potato fritters:
1. boil the potatoes with skin from cold water in a pot with plenty of water until it is well cooked.
2. Meanwhile, peel and cut the onion, carrot, zucchini and garlic in Brunoise (well chopped). Place a jet of oil in a pan and Pocha the vegetables of fried salty fritters. Season to taste.
3. When the potatoes are boiled, while they are still hot with care and pass them by a papurés or trit. Heat a splash of milk and another of liquid cream and add them to the puree of potatoes.
4. Mix everything well and finally add the piece of butter, a pinch of salt and pepper to taste. This will have a tasty puree to make potato fritters.
5. Mix the mashed potatoes with chopped parsley and vegetable sauce when well done in a bowl and add the beaten eggs, flour and chemical yeast to get the dough to make fritters.
Trick: You can let the dough of the fritters stand for half an hour to take more consistency.
6. Make easy and rapid salty fritters taking small portions of dough and forming balls with your hands or with help of 2 tablespoons while putting a deep pot with plenty of frying oil to fry to heat, or failing that, use a fryer.
Trick: Put on a little flour in the hands so that potato and vegetable fritters do not stick.
7. When the oil is very hot, fry the salted potato fritters everywhere until they are well golden (they have to float), and let them drain into a plate with absorbent paper.
Trick: Try not to fry many suddenly so that the oil temperature does not lower.
8. serves the salty potato fritters with vegetables such as incoming, cover or snack. I assure you that with an avocado mayonnaise, they are very good!
Trick: If you are not going to consume the same day, you can always keep the mass of the fritters in the fridge or even freeze them once they are already formed.
