INGREDIENTS 450g/1lb waxy potatoes, cut into large cubes (Desiree are recommended).
125g/4½oz Parmesan cheese grated.
Oil, for deep frying.
Potato Fritters with Garlic Sauce
To make the sauce, melt the butter in a saucepan and cook the sliced onion and garlic for 2-3 minutes. Add the flour and cook for 1 minute.
Remove from the heat and stir in the milk and parsley. Return to the heat and bring to the boil. Keep warm.
Meanwhile, cook the cubed potatoes in a saucepan of boiling water for 5-10 minutes until just firm. Do not overcook or they will fall apart.
Drain the potatoes and toss them in the Parmesan cheese.
To make the batter, place the flour in a mixing bowl and gradually beat in the egg and milk until smooth. Coat the cubes in the batter.
In a large saucepan or deep fat fryer, heat the oil to l80-190°C/350-375°F, or until a cube of bread browns in 30 secs, and cook the fritters for 3-4 mins. or until golden. Drain the fritters and place them in a serving bowl. Serve with the sauce.
