Irish-Inspired Colcannon Fritters with Savory Yogurt Dip

Name: Irish-Inspired Colcannon Fritters with Savory Yogurt Dip
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Russet potatoes, peeled and cut into 1-inch cubes; 1 tbsp Olive oil; 3 cups Shredded green cabbage or finely chopped kale; 3-4 Scallions, thinly sliced (white and green parts separated); 1/2 cup All-purpose flour; 1 large Egg, lightly beaten; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 cup Vegetable oil (for frying); 1 cup Plain Greek yogurt (for dip); 1 clove Garlic, minced (for dip); 2 tbsp Fresh chives, chopped (for dip); 1 tbsp Lemon juice (for dip)

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These Irish-Inspired Colcannon Fritters take the beloved side dish of mashed potatoes and cabbage/kale and transform it into a crispy, pan-fried delight. Perfect as an appetizer or a creative side for a March gathering, they offer a comforting yet exciting flavor. The savory yogurt dip, infused with garlic and chives, adds a refreshing counterpoint to the rich, earthy fritters, making each bite a harmonious experience.

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Irish-Inspired Colcannon Fritters with Savory Yogurt Dip

Prep Time25 min

Cook Time30 min

Servings4-6 servings

DifficultyMedium

Equipment

Large potLarge non-stick skilletPotato masherLarge mixing bowlSmall mixing bowl

Instructions

1
Boil the potatoes: Place potato cubes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and mash thoroughly. Set aside to cool slightly.
2
Sauté the vegetables: While potatoes cook, heat olive oil in a skillet over medium heat. Add shredded cabbage (or kale) and the white parts of the scallions. Sauté until softened, about 5-7 minutes. Remove from heat and let cool.
3
Combine fritter ingredients: In a large bowl, combine the mashed potatoes, sautéed cabbage/scallions, green parts of the scallions, 1/2 cup flour, beaten egg, salt, and pepper. Mix until just combined. The mixture should be firm enough to form into patties.
4
Form and fry fritters: Heat vegetable oil in a large non-stick skillet over medium heat. Form the potato mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Place carefully into the hot oil, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and crispy.
5
Prepare the savory yogurt dip: While fritters cook, combine Greek yogurt, minced garlic, chopped fresh chives, and lemon juice in a small bowl. Stir well and season with a pinch of salt and pepper to taste.
6
Serve: Remove cooked fritters from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve warm with the savory yogurt dip on the side.

Nutrition

Calories380 kcal

Protein15g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I bake these fritters instead of frying?

Yes, you can. Lightly brush or spray the fritters with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown and crispy. They may not be as crispy as fried ones but will still be delicious.

What kind of potatoes are best for this recipe?

Russet potatoes are ideal as they are starchy and mash up fluffy, making them perfect for fritters. Yukon Gold potatoes would also work well for a slightly creamier texture.

Can I add cheese to the fritters?

Absolutely! Adding about 1/2 cup of shredded sharp cheddar or Irish cheddar to the potato mixture would be a delicious addition.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.