An appetizer, snack, side dish, a Tuesday, Thursday or Saturday. These potato fritters suit basically any occasion and get gobbled up in minutes!
What’s not to love when something is crispy, savory, pairs with everything and you can dip it?! You only need a handfull of ingredients that most of us tend to have around the house anyways and you can skip the onions in half of the batch if your kids are anti-green flecks or onions.Print
Spring Onion Potato Fritters With Cashew Dip
- Servings : 10–16 fritters 1x
2 pounds (900g) russet potatoes
2 Tbsp arrowroot flour
1 tsp sea salt
1/4 tsp white pepper
¾ cup olive oil for frying
½ cup sliced spring onion + extra for garnish
Creamy Cashew Dip
1 cup soaked cashews (or boiled for 15 mins)
1 garlic clove
A squeeze of lemon juice
A big pinch of sea salt
A handful of fresh parsley
Preheat oven to 150C/225F to keep fritters warm between batches. Finely shred the potatoes and place them in a strainer to squeeze out the juices.
Combine the potatoes together in a bowl with the eggs, arrowroot, salt, and pepper. Stir until well combined and add the spring onions.
Warm the oil in a heavy skillet over medium high heat. Create small patties with your hands and fry them gently until golden brown on one side, flip and repeat.
Place the done fritters onto a lined baking sheet in the oven to keep warm until all of the fritters are ready. Serve with extra spring onions and dipping sauce.
Rinse the cashews with cold water and drain. Add everything but the parsley to a high-speed blender with a couple tablespoons of water. Mix until smooth. Add more water if it seems too thick and chunky.
Adjust the seasoning with salt and pepper and stir in the parsley.
If kids are skeptical of the green flecks then just add the spring onions to half of the potato mixture.