Save to your scrapbook

    Heston's potato fritters

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Heston's potato fritters

    Crunchy and golden on the outside, super-soft and flavourful on the inside, this is an excitingly different way of preparing potatoes that’s sure to become a favourite at any family gathering. Heston

    • Vegetarian

    Makes: About 50


    For the rosemary icing sugar

    1 sprig rosemary
    30g icing sugar

    280g Maris Piper potatoes
    60g icing sugar, sifted
    1g ground nutmeg
    2g salt
    Seeds of ½ vanilla pod
    Zest of 1 lemon
    Plain flour, to dust
    1 large Waitrose British Blacktail
    Free Range Egg, beaten
    75g breadcrumbs
    Vegetable oil, to fry


    1. First make the rosemary icing sugar. Begin the day before, break up the rosemary leaves, mix with the icing sugar and allow to infuse for 24 hours.

    2. Preheat the oven to 150˚C, gas mark 2. To cook the potatoes, puncture them in several places and bake in the preheated oven for about an hour, or until a knife pierces the flesh easily. Peel the potatoes while still warm, and pass through a fine sieve.

    3.Take the sieved potatoes and mix with icing sugar, nutmeg, salt, vanilla seeds and lemon zest. Spread the mixture onto a parchment-lined tray so that it is 1.5cm thick. Freeze. When firm, cut into cubes about 1.5cm. Dust in the flour and tap off any excess flour. Coat in eggwash and then breadcrumbs. Deep fry in the oil in batches for about 1 minute until golden brown.

    4. Serve warm, dusted with the rosemary icing sugar.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars