Fish Trip Cafe

I love British potatoes. They are simply delicious.

I’ve leaned many variety of potato dishes since I moved to England. Baked, fried, boiled or grilled… potatoes are true all rounders.

This fritter recipe is used Japanese tempura cooking method. It’s light, crispy and the smoked bacon delivers an extra addictive flavour.

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— Crispy Potato and Bacon Fritters (serves 2)—

1 large floury potato (250g), such as Maris Piper, Desiree

80g smoked bacon

5 tablespoons plain flour

3 tablespoons ice cold water

Vegetable oil for deep-frying

Some flat-leaf parsley, finely chopped

Some ground black pepper

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Heat deep-frying oil to 340F/170C in a deep pan.

Peel the potato and shred. Cut the bacon into fine strips.

Place the ice cold water in a large bowl, add the flour lightly mix. Add the shredded potato and bacon in the bowl, toss to coat with the butter.

Pick up one-tenth of the potato mixture with a cooking tong and gently drop into the oil (the butter act as ‘glue’ to keep the mixture together).

Deep-fry until crisp and golden.

Drain well on kitchen papers to remove any excess oil.

Sprinkle with chopped parsley and ground black pepper.