Crispy Capricorn Potato Fritters with Bacon
{Serves 4}
Ingredients
2 medium eggs, beaten
25g (1oz) plain flour
2 tbsp snipped fresh chives
750g floury potatoes, peeled and coarsely grated
1 small onion, grated
1 x 100g Capricorn goats cheese, finely diced
olive oil to fry
- Mix the eggs and flour together in a bowl to form a thick batter. Stir in the chives and plenty of seasoning
- Squeeze the excess liquid out of the grated potatoes and onion then spread them out on a clean tea-towel and pat dry
- Stir into the batter, mixing well, then add the goats cheese
- Heat a little olive oil in a frying pan and add 6 tablespoons of batter, pressing down each one to flatten it out. Cook for 2 ½-3 mins each side until golden
- Keep warm while you cook the remaining batter, adding extra oil as needed
- Serve with crispy bacon and grilled tomatoes
De Wetshof Limestone Hills Chardonnay, Danie de Wet, 2004, Robertson, South Africa.
This is an unoaked Chardonnay that has been matured on its lees. The result is a fresh, citrus flavoured wine with a yeasty, nutty aftertaste. A welcome sanctuary for Chardonnay lovers beginning to tire of the heavily oaked generic New World style.
