Saturday, March 1, 2014

Curried Potato Fritters

Fingerling Potatoes coated with curry flavored batter and deep-fry until crisp and golden brown. Great for snacking!

Curried Potato Fritters


300 Grams Small Fingerling or Yukon Gold Potatoes, halved
Curry Leaves, optional
Sea Salt
Peanut Oil, for deep-frying

50 grams Rice Flour
30 grams All-Purpose Flour
1 tsp Sugar
1/2 tsp Sea Salt
1/4 tsp Chili Powder
1 1/2 tsp Curry Powder
1/2 tsp Onion Powder
1/2 Cup Water


Combine all the ingredients for batter and mix well.

Pour enough oil into a wok or deep-fry on medium heat. Coat the potatoes with batter and fry until golden brown in color. Remove the fried potatoes and drain on papers. Toss in some curry leaves, fry for a few seconds, remove and drain on paper towel. To serve; top potatoes with fried curry leaves and some sea salt.


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