Jersey Royal Potato and Spring Onion Fritters with Chive Sour Cream

Boil the Jersey Royal potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and allow to cool slightly.

While the potatoes are cooling, prepare the chive sour cream. In a small bowl, combine the Jersey sour cream, chopped chives, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Once the potatoes are cool enough to handle, coarsely grate them into a large mixing bowl.

Add the sliced spring onions, egg, melted Jersey butter, and plain flour to the grated potatoes. Season generously with salt and pepper.

Mix all ingredients together until just combined. Be careful not to overmix.

Dust a clean work surface with plain flour. Take spoonfuls of the potato mixture and gently form them into small, flattened fritters, about 5cm in diameter.

Heat the vegetable oil in a large frying pan or skillet over medium heat.

Carefully place the fritters in the hot oil, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.

Remove the fritters from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve the Jersey Royal potato and spring onion fritters immediately with the chilled chive sour cream.