Jersey Royal Potato and Jersey Oyster Fritters with Seaweed Aioli

Crispy Jersey Royal potato and oyster fritters, a delicious taste of the island, served with a homemade seaweed aioli. This recipe celebrates Jersey's local produce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£7.77

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

500gJersey Royal Potatoes(New potatoes, scrubbed)

£2.50

12Jersey Oysters(Freshly shucked, liquor reserved)

£24.00

100gPlain Flour

£0.10

50gCornflour

£0.25

1tspBaking Powder

£0.02

150mlJersey Milk(Full fat)

£0.35

1Egg(Large)

£0.30

2tbspFresh Parsley(Chopped)

£0.30

1tbspFresh Chives(Chopped)

£0.25

1tspSalt(To taste)

£0.01

0.5tspBlack Pepper(To taste)

£0.03

500mlVegetable Oil(For frying)

£1.20

150gMayonnaise(Good quality, shop bought or homemade)

£0.75

1tbspDried Seaweed Flakes(Nori or dulse flakes)

£0.50

1tspLemon Juice(Freshly squeezed)

£0.05

1Garlic Clove(Minced)

£0.10

25gJersey Butter(Unsalted)

£0.35

Total Cost

£31.06

£7.77 per serving

The Method

1
**Prepare the Potatoes:** Boil the Jersey Royal potatoes in salted water until tender. Drain well and allow to cool slightly. Roughly mash them, leaving some small chunks.
2
**Prepare the Fritter Batter:** In a large bowl, whisk together the plain flour, cornflour, and baking powder. In a separate bowl, whisk together the Jersey milk, egg, salt, and pepper. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix.
3
**Combine Potatoes and Oysters:** Gently fold the mashed potatoes, chopped parsley, and chopped chives into the batter. Season with salt and pepper. Roughly chop the oysters and add them to the batter.
4
**Make the Seaweed Aioli:** In a blender or food processor, combine the mayonnaise, seaweed flakes, lemon juice, and minced garlic. Blend until smooth and well combined. Set aside.
5
**Fry the Fritters:** Heat the vegetable oil in a large frying pan or deep fryer to 180°C (350°F).
6
**Cook the Fritters:** Drop spoonfuls of the potato and oyster mixture into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove the fritters with a slotted spoon and drain on paper towels.
7
**Melt Jersey Butter:** In a non-stick frying pan, melt the Jersey butter until golden brown. Toss the fritters in the melted butter to coat.
8
**Serve:** Serve the hot Jersey Royal potato and oyster fritters immediately with the seaweed aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (300g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

50g

71% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Make sure the oil is hot enough before frying, or the fritters will absorb too much oil.

Don't overcrowd the pan when frying, or the oil temperature will drop and the fritters won't be as crispy.

For a vegetarian version, omit the oysters and add finely chopped seasonal vegetables like courgette or spring onions.

The seaweed aioli can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Large pot

Frying pan or deep fryer

Mixing bowls

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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