serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- Vegetable oil, for deep-frying
- 3 Desiree potatoes
- 1 egg
- 1 tbsp plain flour
- ½ tsp baking powder
- 3 tbsp sour cream or crème fraiche
- 1 cup Gruyere or cheddar cheese
- Pinch nutmeg
- Salt and pepper
- 4 handfuls rocket
- 1 tsp Dijon mustard
- ½ tbsp balsamic vinegar
- ¼ cup extra virgin olive oil
- Zest of 1 lemon
Instructions
- Heat oil to 180°C.
- Peel and coarsely grate the potatoes and dry off excess moisture.
- Mix the potato with the egg, flour, sour cream, cheese, nutmeg and salt and pepper.
- Using a spoon, shape the potato mixture into rough balls and carefully lower into oil. Fry, in batches if needed, for 2-3 minutes until crispy and golden. Drain on paper towelling.
- For the dressing: Whisk together the mustard and the vinegar. Slowly add the olive oil and season with salt and pepper.
- Drizzle dressing on rocket and arrange fritters on top. Finely grate lemon zest over the fritters.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
