Fritterati
Oven-Baked Potato and Onion Patties with Mediterranean Spices
55 minutes
Serves 4
DinnerMediterraneanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mediterranean street fare, this oven-baked riff on the classic fritter delivers crunch and flavor without a drop of deep-frying oil. You’ll learn to wrangle starch, manage oven crisping, and unleash the magic of a good spice blend, all while keeping your stovetop spotless.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a baking sheet with parchment paper and brush with 1 tablespoon of oil.
- 02Grate the peeled potatoes on the large holes of a box grater. Transfer to a clean kitchen towel and wring out as much moisture as you can over the sink.
- 03In a large bowl, combine the grated potatoes, finely chopped onion, and beaten eggs. Stir in the flour, baking powder, paprika, cumin, oregano, garlic powder, and black pepper. Mix until just combined.
- 04Taste the mixture and add salt to your liking. Let the mixture sit for 5 minutes, this allows the flour to hydrate and gives the baking powder a jump start.
- 05Scoop about 1/4 cup of mixture per fritter onto the prepared baking sheet, flattening each into a patty about 1/2 inch thick. You should get 8 fritters.
- 06Brush the tops of the fritters with the remaining 1 tablespoon of oil for maximum golden crunch.
- 07Bake for 20 minutes on the middle rack. Flip each fritter gently, then bake for another 15 to 18 minutes until deeply golden and crisp at the edges.
- 08Let cool on the sheet for 5 minutes before serving.
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