Tattie Fritters

moanymoany

I first saw the recipe in an old Bero book. Mix plain flour and a pinch of salt to a thick paste with cold water. Dip slices of potatoes into the batter and fry. If I have any batter left I fry it to make 'bits' that I used to have with chips and peas years ago.

It works like a charm, makes perfect fritters. It also works with onion rings. If I make thick ones I do partially cook and then cool them before dipping them.

I only once had the potatoes with fish in the middle things, years ago on the way home from Sheffield after seeing the 'Sound of Music' in the 60's. The fishy thing was just the best. How do they get them to stay together while they cook them?

Plum_Pie

consumermonkey wrote: »

Down in darkest West Wales, we have not only the fritter/scallop, but also the marina. Two slices of potato with sage and onion stuffing in the middle, again battered and deep fried. Not for the squeamish, but a lovely treat once in a while.

Thinks: 2 slices of cooked spud sandwiching stuffing, brushed with oil and baked would be an awesome hot nibble for Xmas....