Almost as easy to whip up as they are to eat, these simple, but substantial spiced potato and turnip-based fritters can be a starting point for a well-balanced dinner, or even a quick, but hearty lunch.
They are delicious accompanied with a salad and dipped in a sweet chilli sauce or served with some yoghurt. A squeeze of lemon juice too into the yoghurt, adds an extra jolt of flavour to elevate the dip! There is no end to the varieties you can make with this basic fritter recipe, so do feel free to experiment with the kind of spices and potatoes you enjoy the most.
Though it’s almost impossible to mess up when making these fritters – they are very beginner friendly! – you will want to ensure that you take the time to squeeze out as much moisture from the potatoes and turnips as possible before frying. This will allow the fritters to form and adopt the crispy, delicate texture that adds to the enjoyable eating experience!
Storage tips: Feel free to whip these up in a larger batch, as you can always freeze any leftovers after frying, and simply defrost and reheat at a later date to enjoy. After you’ve fried the fritters, wait for them to cool, then place them on a baking sheet or parchment paper, leaving a bit of space between each fritter, and put the sheet in the freezer for 1-2 hours, then transfer them into a more compact, freezer-friendly container or bag. Let me tell you, on a day you are hungry and out of ideas for what to make for yourself or your family, these flavourful fritters will be a welcome surprise!
Prep: 20-25 Min | Cook: 15-20 Min | Servings: Makes up to 12
Ingredients
- 1/2 medium white turnip (peeled, grated, squeeze out the excess liquid with a kitchen towel)
- 3 medium russet potatoes (peeled, grated, squeeze out excess liquid with a kitchen towel)
- 1/2 red onion (remove skin, roughly chop into small pieces)
- 1/2 cup tapioca flour/ potato flour/ regular flour
- 2 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper powder
- 1 tsp salt (add more if needed)
- Dash of black pepper
- Large handful fresh coriander (roughly chopped)
- 2 tbsp olive oil for cooking
Method
- Combine all the ingredients thoroughly in a large bowl (except the olive oil). Stir the ingredients together and thoroughly combine. If on the stickier side, sprinkle in more flour until the mixture can be easily scooped out and formed.
- Add oil to a large, wide pan and turn the heat to medium. Scoop 2 tablespoons of the mixture into slightly wet hands and form a patty. Carefully place into the pan, pressing down slightly. Repeat and fill the pan, making sure to leave some space between each.
- Once it starts to brown, carefully turn it over and brown the other side. Place the cooked cakes on a large plate. Pat lightly with a kitchen towel to remove any excess oil, if needed.
- Repeat the cooking process with the rest of the mixture.
- Serve with sauce or a dip of your choice!