Bacon & Potato Fritters2017-01-23
- Servings : 2
- Cook Time : 10m
- Ready In : 10m
Nothing says love like breakfast in bed! Treat someone special to a breakfast treat with Garfunkel’s scrumptious fritter recipe.
- 8 rashers rindless streaky bacon, fried and broken into shards
- 2 cups potatoes, peeled and grated
- 1⁄2 cup Parmesan cheese, finely grated
- 2 eggs, lightly beaten
- 1⁄4 cup plain flour
- 2 onions, thinly sliced
- 1 tsp garlic, finely chopped
- 1⁄2 tsp salt
- 1⁄4 tsp paprika
- 1⁄4 tsp ground black pepper
- oil for shallow frying
Add all of the ingredients except the oil into a large bowl, and stir until fully combined.
Line a baking tray with paper towels.
Add 1-2 tablespoons oil to a large frying pan and place over medium heat.
Once heated, place heaping scoops of the fritter mixture (approximately 1⁄4 cup for each scoop) into the frying pan.
Lightly press the mixture down with a fork into rounds making sure that the ingredients are evenly distributed and that the fritters in the frying pan are not crowded. Cook for 3-4 minutes on each side until golden brown.
Once cooked, remove them from the frying pan and place on the paper towels to blot any excess oil. Continue to use all the mixture.
Garnish with parsley and serve warm with toast and freshly squeezed orange juice.