This is a fun way to serve potatoes at dinner or an alternative to hash browns for breakfast. Makes approximately 12 fritters.
2 Russet potatoes
1 Sweet potato
3 Large eggs
½ tsp Coriander
½ tsp Cumin
½ tsp paprika
¼ tsp Salt
¼ tsp Pepper
2 Tbsp Butter
2 Tbsp Oil
1. Peel potatoes and sweet potato and grate by hand or in food processor with shredder blade. Let them sit for a few minutes and then squeeze out liquid.
2. In large bowl, whisk together eggs, add spices, salt and pepper. Add grated potatoes and toss to mix.
3. In large skillet, heat one-quarter each of the butter and oil over medium-low heat. Drop potato mixture by approximately ⅓ cupfuls on to the skillet and press down gently with a spatula to flatten slightly. Fry, in batches, turning once after 6-7 minutes. Add remaining butter and oil as necessary. Cook for a total of approximately 15 minutes or until tender and golden.
You can make these fritters ahead of time. Cover and refrigerate for up to 24 hours; reheat on baking sheet in 450°F/230°C oven for about 5 minutes.