A Coastal Pub-Style Snack
Description: These Potato & Dillisk Fritters capture the flavours of Ireland’s coastal pubs. Golden, crispy, and flecked with savoury dried seaweed, they blend mashed potatoes with the briny taste of dillisk for a uniquely Irish snack that’s perfect with lemon and dipping sauce.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: Makes 10–12 fritters
Ingredients
- 500g (about 3 medium) floury potatoes, peeled and diced
- 2 tbsp dried dillisk (dulse), crumbled
- 1 spring onion, finely sliced
- 1 large egg
- 3–4 tbsp plain flour
- ½ tsp baking powder
- Salt and black pepper, to taste
- Neutral oil for shallow frying
- Optional: 1 tsp lemon zest, ½ tsp smoked paprika, chopped fresh parsley
Instructions
Step 1 – Cook the Potatoes
Boil the diced potatoes in salted water until tender. Drain thoroughly and mash while hot, allowing steam to escape so the mixture stays dry.
Step 2 – Add Dillisk and Seasonings
Stir in the crumbled dillisk, spring onion, salt, pepper, and any optional ingredients such as lemon zest.
Step 3 – Bind the Mixture
Add the egg and mix well. Sprinkle in the flour and baking powder until a thick, spoonable batter forms. Add a little extra flour if the mixture feels too loose.
Step 4 – Fry the Fritters
Heat a shallow layer of oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan and gently flatten. Fry for 2–3 minutes per side until golden and crisp.
Step 5 – Serve
Drain the fritters on kitchen paper. Serve hot with lemon wedges and a dipping sauce such as garlic mayo or tartar.
Tips
- A little dillisk goes far: It expands and intensifies as it hydrates in the warm potato mixture.
- Dry potatoes = crisp fritters: Letting the steam escape while mashing is key.
- Extra crunch: Lightly dust each fritter in flour before frying.
- Make-ahead: Form the fritter batter and refrigerate for up to 4 hours before cooking.
- Serving tip: A squeeze of lemon really lifts the seaweed flavour.
