Potato And Feta Fritters With Smoked Salmon Recipe – Australian Special
Potato and Feta Fritters with Smoked Salmon bring together the rustic charm of crispy, golden potato fritters with the creamy tang of crumbled feta and the rich, smoky allure of premium smoked salmon. Grated potatoes are squeezed dry, mixed with feta, onion, egg, and fresh chives, then fried to a satisfying crunch. Topped with silky slices of smoked salmon and garnished with lemon wedges and dill or chives, this dish elevates a simple brunch or appetizer into something special. Whether served warm or at room temperature, it strikes a beautiful balance of textures and flavours.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Fritters:
- 500g (about 1 lb) potatoes, peeled and grated
- 150g (about 5 oz) feta cheese, crumbled
- 1 small onion, finely chopped
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives (optional)
- Salt and black pepper, to taste
- Olive oil or vegetable oil, for frying
For Serving:
- 200g (about 7 oz) smoked salmon
- 1 tablespoon capers (optional)
- Lemon wedges, for garnish
- Fresh dill or chives, for garnish
How to make Potato And Feta Fritters With Smoked Salmon Recipe:
Prepare the Potatoes: Peel and grate the potatoes. To remove excess moisture, place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Mix the Fritter Ingredients: In a large mixing bowl, combine the grated potatoes, crumbled feta cheese, finely chopped onion, eggs, flour, and chopped chives (if using). Season the mixture with salt and black pepper to taste. Mix everything together until well combined.
Heat the Oil: Heat a generous amount of oil in a non-stick skillet over medium heat. You want enough oil to coat the bottom of the skillet.
Cook the Fritters: Spoon dollops of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches, depending on the size of your skillet.
Drain and Serve: Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
Assemble the Dish: Arrange the fritters on a serving plate. Top each fritter with slices of smoked salmon. Garnish with capers, lemon wedges, and fresh dill or chives as desired.
Recipe Notes:
Potato Variations: Use starchy potatoes like Russets for crispiness; waxy potatoes will yield a softer texture.
Cheese Alternatives: Substitute feta with other crumbly cheeses like goat cheese or ricotta if desired.
Oil Temperature: Ensure oil is hot before frying to avoid soggy fritters—medium heat works best.
Serving Suggestions: These fritters are delicious served warm or at room temperature; pair with a green salad or use as part of a bigger brunch spread.
Garnishes: Capers, fresh dill or chives, and a squeeze of lemon enhance the dish’s flavour and presentation.
