Curried Potato Fritters Recipes

CURRIED SWEET POTATO FRITTERS

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.

POTATO FRITTERS

Steps:

• Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
• Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
• Add the potato mixture and form into fritters Dedge lightly with the flour.
• Shallow fry in extra oil until golden brown.

POTATO FRITTERS WITH CHIVES

Steps:

• In a large bowl, combine the mashed potatoes, ½ cup of the flour, egg, chives, and sea salt.
• Use a spatula to mix the ingredients together to make the fritter batter. Add up to 2 extra tablespoons of the flour until your fritter batter is thick enough that it will stick together.
• Then, use your hands to form 12 fritters. Pat them down so they look like small and thin burger patties. Place the formed fritters on a plate.
• In a large nonstick skillet, heat up two tablespoons of the oil. Let it heat up for a few minutes over medium-high heat. Then, carefully place as many fritters as you can in the pan without them overlapping. You will probably need to cook them in two batches.
• Let the fritters cook for about 5 minutes. Then, use a spatula to flip them over to cook for another 5 minutes.
• The fritters should be golden brown on both sides when they are done.
• Transfer the cooked fritters to a serving plate lined with paper towels and cook the second batch in the remaining two tablespoons of oil.
• Serve the fritters hot with optional sour cream (for dipping).

CURRIED POTATO 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.

CURRIED SWEET POTATO FRITTERS (PANCAKES)

Steps:

• Grate the sweet potatoes on a coarse grater.
• In another large bowl mix together flour, white sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
• Add in the slightly beaten eggs to the spice/flour mixture and whisk just enough milk to make a stiff batter (you might use more than 3/4 cup milk for this.
• The batter should be moist but not runny, if the batter is stiff then add/whisk in a bit more milk, but start with 3/4 cup, adding/whisking in more if needed.
• Add in the grated sweet potatoes; mix to combine with a wooden spoon (if you find that the batter is too runny after you add in the grated sweet potatoes then add in a bit more flour, too dry then add in a bit more milk).
• Heat oil in a large frypan until hot but not smoking.
• Drop the batter by tablespoons in the hot oil and flatten slightly.
• Fry over medium heat for several minutes on each side until golden.
• Drain on paper towels.