Madeiran potato fritters with cane syrup

Madeiran potato fritters with cane syrup. Unenriched white all-purpose wheat flour, Raw peeled potato, Whole milk.

Berenice — Cozinha Tradicional

20 + 30 min · 12

Ingredients

• 250 g Unenriched white all-purpose wheat flour
• 250 g Raw peeled potato
• 250 g Whole milk
• 100 g Raw egg
• 10 g Double-acting phosphate baking powder
• 20 g Sugar, white
• 70 g Sunflower oil
• 90 g Madeira sugarcane syrup
• 1 g Table salt

Preparation

1. Peel and dice the potatoes; steam for about 20 minutes and mash smoothly. Let cool.
2. Whisk the eggs with milk, sugar and salt; add the mash. Fold in flour and baking powder until evenly mixed.
3. Drop small spoonfuls into sunflower oil at 170–175°C. Fry in batches for about 4 minutes, turning, until golden and cooked inside; drain and drizzle with cane syrup. The listed 70 g oil estimates absorption; use extra oil for the frying bath.