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Potato fritters

This recipe was a frequent family weekend lunch, quick and easy to make and very filling for hungry teenagers.  It used to be in an Edmonds Cookbook under the title “mock whitebait patties.” It might sound good, but to me these fritters don’t look like, and certainly don’t taste like, whitebait.

These fritters are also a tasty way of serving potatoes as part of the main meal with other dishes.


2 eggs
¼  cup flour
½ cup milk
1 cup tasty cheese, grated
Pepper and salt
4 medium potatoes, grated
2 teaspoons baking powder


  1. Whisk the egg then add flour, milk, cheese and seasonings
  2. Add grated potato and baking powder just before frying
  3. Fry in hot, shallow fat 5 minutes on each side. Serve hot, garnished with parsley.


You can add any of the following – or a combination of these:

Diced tomatoes
Cooked chopped bacon
Thyme and rosemary for herbed fritters
Curry powder
Mayonnaise or yoghurt instead of milk for a tangier flavour
Non-dairy liquid can also be used

Serves 4