Aussie potato cakes

Aussie potato cakes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

A nostalgic Australian classic made even better

These golden crispy potato fritters are an Aussie childhood classic, but with a crunchier twist than your usual fish and chip shop version. As a kid, I used to love them with vinegar drizzled on top, but real Aussies always went for tomato sauce, like ketchup. These days, I go for creamy aioli.

The trick is keeping your ingredients cold for that extra crispy bite. Made from humble starchy potatoes, they’re dipped in a light, airy batter and deep-fried to perfection.

It’s comfort food at its finest, simple, nostalgic, and seriously addictive.

Ingredients

2 large starchy potatoes (like Sebago or Russet)
1 cup - 150g plain AP flour
½ tsp baking powder
1 tsp salt
¾ cup - 180ml cold water (adjust as needed)
1 tsp vinegar (white, helps crisp the batter)
Oil for deep frying (Beef tallow, canola or other vegetable oil)

Steps

Step 1
Peel the potatoes, wash and slice into thin rounds, about 5mm thick. Rinse in cold water to remove starch, then pat dry well.
Step 2

In a mixing bowl, whisk flour, salt, and baking powder. Add vinegar to water, then gradually whisk in until you get a smooth, thick batter that clings to the potato but still drips a little.
Step 3

Heat oil in a deep frying pan or fryer to 180°C (350°F). Test with a small bit of batter, it should sizzle and rise.
Step 4

Dip each potato slice into the batter, let the excess drip, then carefully place into the hot oil. Don’t overcrowd the pan. (Use fingers or a utensil such as a fork)
Step 5

Fry for 3 minutes each side until golden brown and crispy. Drain on cooling rack or paper towels and sprinkle with sea salt while hot.
Step 6

Serve with tomato sauce (Aussie style), or aioli which I prefer. Best eaten straight away!

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