Greek style potato fritter

Name: Greek style potato fritter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Peppers (e.g. red); 4 medium-sized tomatoes; 2 medium-sized onions; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp a few squirts of Tabasco; 100 g paprika-filled; 7-10 Tbsp Olives; 200 g Sheep or feta cheese; 1/2 potty fresh or 1-2 Tsp frozen basil; 1 stalk of fresh or slightly dried rosemary; 800 g Potatoes; 2 TABLESPOONS flour, 2 eggs; 4 TABLESPOONS Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Peppers (e.g. red)
4 medium-sized tomatoes
2 medium-sized onions
7-10 Tbsp salt, white pepper
1 TABLESPOON Lemon juice
7-10 Tbsp a few squirts of Tabasco
100 g paprika-filled
7-10 Tbsp Olives
200 g Sheep or feta cheese
1/2 potty fresh or 1-2 Tsp frozen basil
1 stalk of fresh or slightly dried rosemary
800 g Potatoes
2 TABLESPOONS flour, 2 eggs
4 TABLESPOONS Oil

Directions

1
Clean and wash the peppers and tomatoes. Cut the tomatoes into quarters and remove seeds. Dice everything finely. Peel and finely chop the onions. Mix paprika, tomatoes and onions. Season with salt, pepper, lemon juice and Tabasco
2
Cut olives into thin slices. Crumble cheese. Wash herbs, pluck. Mix everything and let it stand for a while.
3
Peel, wash and roughly grate the potatoes. Mix with flour and eggs. Season with salt and pepper
4
Heat 1 tablespoon of oil in a coated frying pan. Fry 1/4 of the potato mixture on each side for 3-5 minutes until golden brown, keep warm. Bake 3 more buffers in the same way. Serve with the vegetable mixture