You may also like
Ingredients
- 620 g (1 lb 6 oz/4 cups) finely grated potato
- 185 g (6 1/2 oz/1 1/2 cups) finely grated sweet potato
- 3 tablespoons finely snipped chives
- 1 tablespoon finely chopped oregano
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 2 eggs, lightly beaten
- 30 g (1 oz/ 1/4 cup) plain (all-purpose) flour
- 1 tablespoon olive oil
- 250 g (9 oz/1 cup) light sour cream
- dill sprigs, to garnish
Method
1. Put the potato and sweet potato in a bowl with the chives, oregano, parsley and eggs. Sift the flour over the top and stir with a wooden spoon until all the ingredients are just combined.
2. Heat the olive oil in a heavy-based frying pan over medium-high heat. Working in batches, spoon heaped tablespoons of the batter into the pan and cook for 4 minutes on each side, or until golden. Drain on paper towels and keep warm while cooking the remaining fritters.
3. Serve topped with sour cream, garnished with dill sprigs.
