Curried Potato Fritters Recipes

Steps:

• Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
• Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
• Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.

Steps:

• Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour, and salt. Let cool to room temperature.
• Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl.
• Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches in a deep fryer until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.

Steps:

• If mashed potatoes are cold, warm in microwave to soften.
• Mix thoroughly all ingredients except for 1 tablespoon butter.
• Heat reserved butter in skillet over medium heat.
• Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.

Steps:

• Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
• Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
• Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
• Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
• Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
• Serve while still crisp and hot.