Tuesday, January 24, 2012

Bacon and potato patty fritters

I often wonder how cafés decide on their menus – do they copy what other popular cafés serve, or maybe they focus on what their chef’s specialties are? Problem is, when the chef departs, does the new chef have to keep making the same things? Not sure why I’m wondering about something like this, it’s not like I'll be opening a café or anything.

It does lead me to ponder: why do I usually order fritters if they are on a café menu? There is a local café here (All About Romanas) that serves some amazing corn fritters with a sweet tomato salsa. Mmm, mmm! The corn fritters at bill’s in Surry Hills are also pretty great. Give me a good fritter and I’m happy.

Looking back through some of these blog posts, it’s clear I’ve become a bit of a fritter freak. Well, they are pretty easy to make, and fritters (or patties, if you prefer), do have that hearty homemade vibe about them. They’re also ideal for lunch the next day, if there are any leftovers. Here’s a recipe for bacon and potato fritters/patties because I couldn’t find a corn fritter one.

Maybe I should rename this blog "Ooh, Look... Fritters!". Because fritters are becoming the love of my life.
 ~ Fritter Gal, out.

Bacon and potato fritters
Serves 4

100g bacon, chopped
500g (1 lb) desiree potatoes, peeled and chopped
1 tblsp wholegrain mustard
1/3 cup fresh breadcrumbs
2 tblsp chopped chives
1 egg, lightly beaten
2 tblsp plain flour
Rice bran oil or sunflower oil, to shallow-fry

1. Place a frypan over medium-high heat. Add the bacon and cook, stirring, until golden but not too crisp. Drain on paper towel.
2. Cook the potatoes by placing the potatoes in a saucepan of cold water with a little salt added. Bring to the boil and cook until tender, about 12-15 minutes. Drain and cool.
3. Transfer the potato to a bowl and roughly mash. Add the mustard, breadcrumbs, chives and beaten egg. Season with salt and pepper. Mix well to combine. Fold in the bacon pieces.
4. Use damp hands to shape the potato mixture into patties about 2cm (1½“”) thick. Dust lightly with flour.
5. Heat about 1cm (½“)of the oil in a large frypan over medium heat. Cook the patties for about 3-4 minutes on each side, or until golden. Drain on paper towel. Serve with salad and lemon wedges to squeeze over.

recipe adapted from delicious (dec 2011/jan 2012)

Simple: peel the potatoes, mash the potatoes (add mustard and egg), form the potatoes into patties, shallow-fry the patties

Serve the fritters/patties with some greenery and lemon. And maybe a little mayonnaise.


Here's the latest Tabitha vs Henry installment.
*Cue Jaws music*
Henry's sneaky approach resulted him being hissed at by Tabitha.
Only a pane of laminated glass prevented an all-out cat fight from developing.


  1. Wow I didn't realise fritters were that easy to make? they look golden and delicious!

  2. What? More fritters? Can you hear my eyes rolling? Just kidding, fritter lady, I love a good fritter myself. So keep 'em coming.
    Every time I see those cats doing a face-off I start laughing. Henry is once persistent cat!

  3. Seriously Henry needs to get a life...in his own backyard! Hurmph. You could throw burnt patties at him to shoo him off. Your frappies (a blend of fritter/patty) look great!

  4. Probably you order fritters because they're MIRACLES in fried form! Duh.

    I love fried potatoes of any kind. these sound seriously rockstar.

  5. This is one of my favourite foods! How can bacon and potatoes together not taste good :D
    Always love your kitty photos, wish I had a pet of my own...

  6. These patties look so yummy and love how you presented these yummy patties!

    Your blog is fantastic! I would love to follow you for more of your photography and cooking.

  7. I would love these with a poached egg resting on top. They look lovely and I hope you find a sweet corn one to share with us too :)
    The Evil Henry/Tabitha tryptich is hilarious!

  8. Bel, these potatoes patties look awesome, like how you flavor them with bacon and mustard. Beautiful pictures as well.
    Hope you are having a fantastic week :-)

  9. The husband loves corn fritters due to his love of corn but I'm pretty much happy with any type of fritter! I like how you can make them any size depending on whether they're for lunch or a finger food.

  10. I'm naturally drawn to fritters too it must just be that the natural crunch but the soft fluffy insides has us hooked!! I love ur recipe will give it a try, thanks!

  11. I like that you are a fritter freak. I am one too.

  12. I go for corn fritters every time I see them on a brunch menu!

  13. Martini in Newtown has Corn Fritters (with bacon, sweet tomato salsa, spinach and poached eggs that I get scrambled) that I adore, and is my protein-rich breakfast for days we do the Coogee-to-Bondi cliff walk. Lately, I've noticed that VargaBar (another breakfast favourite) has started doing them too! I supposed enough people asked...