Time 40m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Heat 1 tbsp of the oil and gently fry the onion until soft but uncoloured. Remove from heat. Mix the potato and sweetcorn together and add the the oregano, beaten egg, onion mix and seasoning if desired. Heat the remaining oil in a frying pan or skillet. Divide the mixture into two and place into the hot pan to make two oval shaped cakes. Cook the fritters over a low heat for about 10 mins until the bottom is golden and they are almost cooked through. It helps to flatten them with a palette knife. Sprinkle each cake with the grated cheese and place under a hot grill until the cheese is melted and golden brown. White the fritters are under the grill poach or fry two eggs. Serve the fritters topped with the egg and with some sliced tomatoes if desired.
Time 40m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat. Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion. Heat the remaining oil in the skillet. Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula. Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan. Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown. Meanwhile, poach 1 or 2 eggs for each person, until just cooked. Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes. Garnish with parsley and serve at once.
More about “potato and corn fritters recipes”
Time 25m Yield Serves: 4-6 Number Of Ingredients 7 Steps:
Boil the whole potatoes until nearly tender but not fully cooked. Drain and leave them to cool completely. Once cool enough to handle, coarsely grate the potatoes into a mixing bowl. Add the spring onions, sweetcorn, flour, butter and seasoning. Mix with your hands and create 8 flat rounds. Heat the oil in a frying pan and fry the fritters 2 or 3 at a time until crisp and golden. Serve.
