1 kg potatoes, whole and scrubbed
1 medium onion, finely chopped or grated
2 whole eggs, very well beaten
3-4 tabs, finely chopped parsley
2-3 tab grated parmesan or kefalatyri or about 100gm of feta.
Ground black pepper
Optional ingredients: 1 tab chopped dill and or mint
Plain flour, for coating.
Olive oil or sunflower oil for frying
Boil the scrubbed, whole potatoes until tender. When cool enough to handle, slip off the skins. Leave to cool completely.
Put the grated onion into a large bowl with the chopped parsley (and the other herbs if you have chosen to use them).
Either mash the potatoes well, or preferably pass them through a ‘mouli-legume’. You can purée them in a food processor but this can make them ‘gluey’. If you do process them, do a small amount at a time on the ‘pulse’ setting to help avoid this. Add the potatoes to the onions and herbs.
Add the well beaten eggs – and I mean very well beaten! Now add the seasoning and also the cheese.
Now gently combine all the ingredients. Do this initially with a spoon but eventually you will have to use your hands.
Shape the mixture into walnut-sized balls. Dust with flour and leave in a cool place for 10-15 minutes
Heat the oil in a frying pan – either olive oil or sunflower oil, or a mixture of the two. You need to have enough oil to shallow fry the fritters. Again, as with the courgette fritters, you want to have the oil hot enough to cook them, without burning the outside.
Gently put the potato balls in the hot oil, cook them on one side and then the other, turning them when they have firmed up.
Cook them until you have a nice crispy, golden exterior.