What batter was used on Birds Eye potato fritters?
Birds eye sadly no longer make these, a very common potato side in the 70s and 80s which I'm trying to recreate. The batter was very light and golden, almost like a tempura batter, sort of flaky but crispy at the same time. The potato was quite dense, if memory serves correctly, it was whole potato pre-cooked, rather than a croquette like mixture.
I've tried using a seasoned plain flour and water batter (using both plain and self-raising flour with sparkling water), but the consistency was too doughy.
I suspect they have added some ingredient to the batter in the same way professional bakers add flour improver to bread.
Any suggestions as to what I could try? I was thinking of a very thin tempura batter with smoked paprika to give colouring using par-boiled potato discs, but I'm not sure if this would adhere properly or be the correct thickness. The batter on the fritters was a few millimetres thick, but nowhere near as thick as you would get on fried fish for instance.
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What is a fritter from a chippy?
Potato fritters are essentially a potato side dish or meal accompaniment, just like British chips or French fries. They consist of slices of potato deep-fried in a simple batter. Fish and chip shops sell them by the portion, and they are eaten either alone or along with a fish- or meat-based main dish.How do you make cheesy potato fritters?
The method for making these fritters is simple: you peel and chop the potatoes into chunks, boil them, mash them, and mix them with the rest of the ingredients. Then you simply fry them, using one tablespoon per fritter and serve them. That's it!Potato Latkes Recipe | How to Make Potato Fritters
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