These are very popular in our house, the smoked paprika and chipotle powder certainly take them to a different level of smokey and mildly spicy deliciousness!
I love these fritters served with an avocado and poached egg or a salad and stuffed mushrooms. Lovely for breakfast lunch or dinner too!
Makes 12-16 fritters.
3 large potatoes
3 large carrots
1 tablespoon smoked paprika
1 teaspoon chipotle chilli powder
salt and pepper
vegetable oil to fry in
Using a food processor, grate the potatoes and carrots, place in a sieve to drain the excess liquid.
Using the processor again, process the onion until finely chopped.
In a large bowl, beat the eggs, add the onion, smoked paprika, chipotle chilli powder and season well with salt and pepper.
Heat a large frying pan with your oil of choice.
Preheat the oven to 160 degrees Centigrade. Line a baking sheet with baking parchment.
Add the potatoes and carrots to the egg mix, combine well.
Take forkfuls of the fritter mix, it will become very runny so just leave the excess liquid in the bowl.
Place the forkfuls of fritter into the pan, don’t over crowd your pan, maybe four at a time?
Spread out with the fork and fry until golden.
Flip over and repeat on the other side.
Once golden, slide onto the prepared baking sheet and pop in the oven while you repeat with the remaining mix.