Monday, July 9, 2012

Scottish Recipes - Tattie Fritters

Tattie fritters


Potato Fritters or Tattie Fritters as we say in Scotland, like most things on my Blog, are a thing from my childhood

Not to be confused with Tattie Scones, see recipe here

My dad would make these yummy fritters when my younger sister and I were small

My mum is defiantly the cook in the family but there were speciality items that my dad would make and Tattie Fritters were amongst those 'dad items'

These deep fried delights are thick sliced potato disks that are then dipped in homemade batter and fried to make them fluffy and warm on the inside and hot and crispy on the outside

Fantastic with malt vinegar (a very British classic condiment) and oodles of salt

I seriously have not had these since I was a teenager

In fact I asked Mr Tartan Tastes if he had ever had them and if he liked them, I really had no idea he loved them too, as I have never made these my whole married life and we've been married a while....

Tattie fritters get no prize for being heathy and slimming, but a little fried comfort food once in a while is ok around here

So, in keeping with the deep fried theme since I bought my fryer last month....

Here are Tattie Fritters

Makes as many as you fancy


You will need


Potatoes (peeled and thick sliced)

Potatoes


For the Batter
150g All Purpose (Plain) Flour
15g Baking Powder
Pinch of Salt
Sparkling Water (gives the batter its crispiness)

Ingredients - do you like my Tartan welly boot salt?


  • First peel and slice the potatoes, set Fryer oil to 325F
Potatoes peeled and cut

  • To make batter, first sieve Flour, Baking Powder and salt into a bowl
Sieve the flour etc
  • Add sparkling water, a little at a time, to make a medium consistency batter
Add the water
Batter mix

  • Dip the slices of potato into the prepared batter
Dip in the potato

  • Fry (without a basket - the batter will stick to the basket) for 10 minutes until golden and crispy
Deep fried Potato fritters

  • Once fried, lay onto paper towel to drain

  • Enjoy straight away, while nice and hot and crispy
Tattie Fritters

Potato Fritters

Like I said before, to enjoy these the Scottish way, serve with malt vinegar and lots and lots of salt

Malt Vinegar


YUM

You can serve them as a great tasty snack or as part of a meal

Thanks for dropping by and I hope you try these and get to see just how delicious these are

Angela

25 comments:

  1. I'm gonna go find me some of those this weekend, they look so good!

    Brian says you can also make them with a dark beer instead of sparking water for a tasty beer batter fritter. (Leave it to Brian to figure out how to add beer to everything, lol)

    Also, I want some tartan welly s&p shakers, so cute!

    ReplyDelete
    Replies
    1. oooh beer batter......

      Peg I got my salt and pepper wellies from Muddy Boots Farm near Cupar, really nice place for lunch and a bounce on a giant outdoor pillow ands to the fun!!! They have a cute gift shop and thats where I bought the wellies

      Right on your doorstep...I am so jealous

      Delete
  2. We get these in fish and chips shops in New Zealand as well. Made my mouth water.

    I found you via the Tuesday Talent Show from Chef in Training
    I have linked up bacon and scrambled egg rolls.

    ReplyDelete
  3. the fritters are also great with daddies or tomato sauce

    ReplyDelete
  4. your wee wellie boots look great pal along side your fritters lol

    ReplyDelete
    Replies
    1. Thank you, I am so glad I picked them up that day at Muddy Boots farm

      Delete
  5. Looks yummy. What a fun blog check out my blog if you get a min and have not already :).

    Have a great day

    http://thedailysmash101.blogspot.com

    ReplyDelete
    Replies
    1. I am officially your newest follower

      Delete
  6. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:
    http://juliejewels1.blogspot.com/2012/07/show-your-stuff-32-molasses-white.html

    ReplyDelete
  7. Oh my goodness do these look amazingly tasty! Thanks so much for sharing on Tout It Tuesday! Hope to see you tomorrow.

    ReplyDelete
  8. Angela - I am so glad you linked this one in. Have a great week.

    ReplyDelete
  9. Hi Angela, I'm sure my sons would love these potatoes (so would I :) - so I'm gonne try the recipe this weekend! We don't have malt vinegar in Denmark - would you think something else would go with the potatoes, like Balsamico?

    ReplyDelete
  10. G-Day, I remember my Dad making these when we were kids, same as you do, of course there were never enough made for us kids, I have been hanging out for a feed of these, thanks for giving my old brain a nudge, I'm off to get the ingredients, cheers mate, J.C.

    ReplyDelete
  11. Tip here for great fritters is try to get as large a potato as you can to make proper chip shop sized fritters, minimum should be about the size of the palm of your hand.

    Tomato ketchup is also a must on fritters.

    Scotch bread roll, potato fritter, salt, vinegar and tomato ketchup. Mmmmm carb on carb goodness, The food of my youth :)

    ReplyDelete
  12. I think the most important part of this recipe is fry in an open chip pan ( NO BASKET), this is often left out of recipes. WD ! ....... All the best from sunny? Glasgow.

    ReplyDelete
    Replies
    1. It really is one of the most important parts otherwise you are left with a big 'stuck to the basket' mess, glad Glasgow is sunny today, or is it ? Lol

      Delete
  13. Great recipe for the tattie fritters. One suggestion I have is to par-boil the sliced potatoes for 5 minutes....there's less chance of hard fritters.
    Jim

    ReplyDelete
    Replies
    1. Love this tip Jim, thanks for sharing it with us

      Delete
  14. Hi Angela, do you know if they will turn out the same if the potato is parboiled? ..thanks for the recipe. .cheers

    ReplyDelete
  15. As a Glaswegian I think they taste better if the potatoes are parboiled first, it prevents the possibility of ending up with hard fritters also they are great if You use chilled lager instead of water for the batter and works great with deep fried fish Enjoy !!!

    ReplyDelete
  16. My grandfather was from Glasgow and taught my grandmother how to make them almost 90 years ago. She taught my mother who taught me. While I never met my grandfather (he died when I was a baby)I think of him every time I make these. They are my favorite comfort food. Karen in Troy, NY (USA)

    ReplyDelete

I love comments, big and small, so go on, leave me some, you know you want to

Related Posts Plugin for WordPress, Blogger...