Photo: Curried Potato Fritters Recipe
Ingredients
- 2 medium russet potatoes
- 1 cup 4% cottage cheese
- 1/2 cup frozen peas, thawed
- 2 teaspoons Madras curry powder
- 1 cup plus 2 tablespoons all-purpose flour
- Kosher salt
- Vegetable oil, for frying
- 4 large eggs
- 2 cups panko (Japanese breadcrumbs)
- Mango or tomato chutney, for serving
Directions
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 2 teaspoons salt. Let cool to room temperature.
Heat about 2 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. 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 until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.
Photograph by Andrew Mccaul
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By OrnaBakes
Calabasas, CA
on November 26, 2011
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Delicious! I made them for Thanksgiving. My first time deep-frying so was a bit scary. My first batch were beautiful and brown but the second and third were too light and some split open. I realized that the oil should have been brought back up to temp again before putting more in. Also, be gentle when turning so you don't make a hole in the breading. I used a bit more curry powder. I think the people who complained about too much salt maybe didn't use kosher salt and maybe their potatoes weren't big enough. I even salted the flour and bread crumbs a bit and they were delicious. I fried them the day before, refrigerated overnight. Brought to room temp and baked at 350 for about 10 minutes and they were awesome.
By frankcesca
Dublin, Ireland
on January 14, 2011
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Super easy (careful peeling the hot potatoes, that's all, super tasty and super quick. I added a few extra pinches of garam masala and it was a big hit! Definitely could cut down on the salt.
By avayedjian_13061305
Superior, 44
on August 09, 2010
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It is my new favorite food.
I hope my mom can make more!
I wish I could cook!
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