Natalie Takure's Potato Fritters Recipe

Natalie Takure's Potato Fritters / Photo by Kathy Pitout Photography

“Natalie’s potato fritters are a perfect side dish to any meal and remind us that mothers are always right — simple recipes, passed down through family tradition, carry the most unforgettable flavour.”
— Jackie Cameron

Luca Heath's Midlands Mushroom and Steak Recipe

Yields: 30 Fritters

INGREDIENTS

  • 4 Large Potatoes, grated

  • 1 Large Onion, finely chopped

  • 1 Large Red Onion, finely chopped

  • 1/2 Green Pepper

  • 2 Carrots, grated

  • 1 1/2 cup Champagne Valley Cake Flour

  • 1 teaspoon Baking Powder

  • 4 Midlands Eggs

  • 2 teaspoon Orxy Salt

  • 1 teaspoon Black Pepper

  • 1 teaspoon Paprika (optional)

  • 1 teaspoon Garlic Powder (optional)

  • 1 liter of Sunflower Oil for frying

METHOD

  1. Grate the potatoes and squeeze out the excess moisture using a clean kitchen towel or paper towels.

  2. In a large bowel mix the grated potatoes, onions, red onions, green pepper, carrots, flour, baking powder, salt, pepper, and any optional seasonings or herbs. Stir well to combine.

  3. In a large skillet, heat about 1/4 inch of oil over medium-high heat until shimmering.

  4. Drop spoonfuls of the mixture into the hot oil, flattening slightly.

  5. Fry for 2–3 minutes per side or until golden brown and crispy.

  6. Remove the fritters from the oil and drain on a paper towel-lined plate.

  7. Serve warm with sour cream, yogurt, or your favorite dipping sauce.

  8. Or serve as a side dish to any meal of your choice.

Story behind the dish:

“Potato fritters were the first dish my mother taught me to make. The reason being is that it is a family tradition to teach daughters to make fritters. The recipe has been in our family for the longest of time and every time it is used it is accompanied by laughter in the kitchen and the enjoyment of the little arguments with my mom about whether the ingredients are enough… She’s always right. I have made this dish for friends and family, and they have always enjoyed it. I enjoy sharing such a special recipe with others, hence I chose it to honour my mother.” - Natalie Takure

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