One Pot
Recipes tagged "One Pot"
this batata frite recipe
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Ingredients
Potato Fritters
Russet or other starchy potatoes work best
Squeeze out excess liquid if very juicy
Bring to room temperature if possible
Use gluten-free flour if needed
Adds savory flavor and helps browning
Fresh chives can be used instead
Adjust to taste
Add more as needed for pan-frying
Optional Serving Suggestions
For serving
Stir into the yogurt for a bright dip
Instructions
Prepare the Potato Mixture
- 1
Drain the grated potatoes
Place the grated potatoes in a clean kitchen towel or fine-mesh sieve. Squeeze firmly to remove as much liquid as possible. This step is essential for crisp fritters.
Let the squeezed potatoes sit for a minute, then squeeze them again for the best texture. - 2
Combine the ingredients
Add the drained potatoes, onion, beaten eggs, flour, Parmesan, parsley, garlic powder, salt, and black pepper to a large bowl. Stir until evenly combined and the mixture holds together when pressed.
If the mixture looks wet, add another 1 tablespoon of flour; avoid adding too much or the fritters may become dense.
Cook the Fritters
- 3
Heat the pan
Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer but not smoke.
Test the oil with a small drop of potato mixture; it should sizzle immediately. - 4
Shape the fritters
Scoop about 3 tablespoons of the mixture for each fritter. Place it in the pan and flatten gently with the back of a spoon into a patty about 1 centimeter thick. Cook in batches without overcrowding the pan.
Flattening the fritters helps the centers cook before the outsides become too dark. - 5
Pan-fry until golden
Cook the fritters for 3 to 4 minutes on the first side, then carefully flip and cook for another 3 to 4 minutes, or until both sides are deeply golden and the potatoes are tender.
Keep the heat at medium. High heat can brown the outside before the potato cooks through. - 6
Drain and serve
Transfer the cooked fritters to a plate lined with paper towels or a wire rack. Season lightly with additional salt if desired and serve hot with Greek yogurt or your preferred dipping sauce.
A wire rack keeps the bottoms crispier than paper towels.
Nutrition Facts
Daily values based on a 2,000 calorie diet.
Energy Summary
This serving provides 300 calories with 10g protein and 12g fat.
Micronutrients
Vitamins & Others
Nutrition Facts
DV stands for Daily Value, and it is based on a 2,000 calorie diet. These values are approximate and can vary based on preparation.
Recipe Notes
Remove as much moisture as possible from the grated potatoes; excess water is the main cause of soggy fritters.
Grate the potatoes just before mixing to reduce browning and prevent them from becoming watery.
For extra crispiness, replace half of the plain flour with potato starch or cornstarch.
Keep cooked fritters warm in a 100°C oven while finishing the remaining batches.
Leftovers can be refrigerated for up to 3 days and reheated in a dry skillet, air fryer, or 200°C oven until crisp.
this batata frite recipe
sss
Ingredients
Potato Fritters
- 700 gpotatoes, peeled and coarsely grated
- 1 mediumyellow onion, finely grated or minced
- 2 largeeggs, lightly beaten
- 40 gplain flour, sifted
- 30 gParmesan cheese, finely grated
- 2 tbspfresh parsley, finely chopped
- 1 tspgarlic powder
- ½ tspfine sea salt
- ¼ tspblack pepper, freshly ground
- 2 tbspolive oil
Optional Serving Suggestions
- 120 gGreek yogurt(optional)
- 1 tbspfresh lemon juice(optional)
Instructions
Prepare the Potato Mixture
- 1Drain the grated potatoes
Place the grated potatoes in a clean kitchen towel or fine-mesh sieve. Squeeze firmly to remove as much liquid as possible. This step is essential for crisp fritters.
💡 Let the squeezed potatoes sit for a minute, then squeeze them again for the best texture.
- 2Combine the ingredients
Add the drained potatoes, onion, beaten eggs, flour, Parmesan, parsley, garlic powder, salt, and black pepper to a large bowl. Stir until evenly combined and the mixture holds together when pressed.
💡 If the mixture looks wet, add another 1 tablespoon of flour; avoid adding too much or the fritters may become dense.
Cook the Fritters
- 3Heat the pan
Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer but not smoke.
💡 Test the oil with a small drop of potato mixture; it should sizzle immediately.
- 4Shape the fritters
Scoop about 3 tablespoons of the mixture for each fritter. Place it in the pan and flatten gently with the back of a spoon into a patty about 1 centimeter thick. Cook in batches without overcrowding the pan.
💡 Flattening the fritters helps the centers cook before the outsides become too dark.
- 5Pan-fry until golden
Cook the fritters for 3 to 4 minutes on the first side, then carefully flip and cook for another 3 to 4 minutes, or until both sides are deeply golden and the potatoes are tender.
💡 Keep the heat at medium. High heat can brown the outside before the potato cooks through.
- 6Drain and serve
Transfer the cooked fritters to a plate lined with paper towels or a wire rack. Season lightly with additional salt if desired and serve hot with Greek yogurt or your preferred dipping sauce.
💡 A wire rack keeps the bottoms crispier than paper towels.
Nutrition Facts
Notes
- 💡 Remove as much moisture as possible from the grated potatoes; excess water is the main cause of soggy fritters.
- 💡 Grate the potatoes just before mixing to reduce browning and prevent them from becoming watery.
- 💡 For extra crispiness, replace half of the plain flour with potato starch or cornstarch.
- 💡 Keep cooked fritters warm in a 100°C oven while finishing the remaining batches.
- 💡 Leftovers can be refrigerated for up to 3 days and reheated in a dry skillet, air fryer, or 200°C oven until crisp.
Ultimate Pancake Roundup
A comprehensive roundup of the absolute best, fluffiest, and most delicious pancake recipes from around the web.
Ingredients
Instructions
Ultimate Pancake Roundup
A comprehensive roundup of the absolute best, fluffiest, and most delicious pancake recipes from around the web.
Ingredients
Instructions
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