Curried Potato Fritters
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Average Rating:
Total Reviews: 5
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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!
By shoghigv
Superior, CO
on August 07, 2010
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This turned out really good but I admit I did reduce the salt cause it sounded way to much, (I guess a typo. I took some to my in-laws and they loved it too and asked for the recipe.
The second batch I made, after frying I sprinkled on some cumin and pepper flakes they became even yummier, so if you like spicy give that a try too!
By preemavera_12985996
Victoria
on July 07, 2010
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I think there may have been a typo in this recipe... I foolishly followed it to the T, even though I knew better about the salt. 2 tsp of salt is WAY TOO MUCH. in fact, don't put ANY!!!!! ruined the entire batch. otherwise would probably have been awesome...