We've been cooking up spicy vegetable fritters like these since Susan visited India back in 1983. Fresh whole spices, sea salt, and freshly ground black pepper make a big difference in such a simple vegetarian dish.
Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Potato Fritters:
Mint and Cilantro Chutney:
Yogurt Sauce:

Directions

Potato Fritters:

For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside. 

For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper. 

Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning. 

To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.) 

To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.

Mint and Cilantro Chutney:

Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed. 

Yogurt Sauce:

Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops. 

Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving. 

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Baked Potato Wedges

Recipe courtesy of Ina Garten

Sweet and Spicy Coleslaw

Recipe courtesy of The Neelys

Three-Cheese Potato Gratin

Recipe courtesy of Giada De Laurentiis

Sage-Rubbed Chicken with Spicy Peach Glaze

Recipe courtesy of Nancy Fuller

Sweet Potato Ricotta Fritters

Recipe courtesy of Gale Gand

Sweet Potato Fritters

Recipe courtesy of Jil La Marca|Bonnie Stoilkovich

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.