What happened to the fritters?

[ayabrea38]

Made bacon,onion and cheese potato fritters last week and they where OK,just a tiny bit sloppy.Yesterday tried the same things again,but added a bit of flour to the mash to thicken it.I think there was some chemical reaction cos the mix went sloppy and would not hold its shape at all.How do I thicken the mix then to get nice firm fritters?
I gave then a dusting of flour(both times) to get a nice crust,but yesterdays where disgusting.
Any advice?
Thanks
Aya B

[redcrx]

try a bit of egg to bind them next time

i dont know why the flour may have made them sloppy

[237SJ]

You could add a raw egg to the mix to bind them together.

[society]

"the mix went sloppy and would not hold its shape at all" -

This bit don't sound kosher. I'd throw out everything and start over.

[ummmm]

Egg...shape them and put them in the fridge to set before cooking.

[ayabrea38]

I thought years ago I saw on a tv show someone making ginocchi and they said you had to add the flour to thin the mash,but as usual my memory fails me :(
I will try the egg next time,but should I add flour too?
Thanks
BTW,no one had the runs or anything after the sloppy ones,so they weren't killer sloppy fritters,lucky for me

[ChuckFickens]

"BTW,no one had the runs or anything after the sloppy ones"

you could eat all those ingredients without cooking them at all so you unlikely to give anyone the runs

[ayabrea38]

Yeah,I could......but raw bacon eugh!