When I think of Indian cuisine, I immediately think of the savory and flavorful dishes full of aromatic spices. One of my favorite recipes is Indian spiced potato fritters. It’s a dish that I learned to make growing up in my family, and we would make it together on special occasions. I have fond memories of helping my mom cut up the potatoes, and my dad adding the spices to the mix. Now I carry on the tradition with my own family, and it’s become a favorite for us all.
These potato fritters are easy to make and so delicious. They’re golden-brown and have the perfect amount of spices that make your taste buds sing. I like to serve them with a dollop of sour cream or yogurt, and a sprinkle of freshly chopped herbs. They’re perfect for an appetizer or even as a side dish. Plus, they’re a great way to use up any leftover potatoes that you may have.
So if you’re looking for a delicious and easy recipe to try, give these Indian spiced potato fritters a try. I’m sure you won’t regret it!
- For a spicier version of these fritters, add a pinch of cayenne pepper to the spice mix.
- You can also try adding other vegetables to the mix, such as diced bell peppers or corn.
- For a vegan version, use non-dairy yogurt or sour cream.
- For a gluten-free version, use a gluten-free flour instead of all-purpose flour.
- You can also substitute the cilantro for other herbs, such as parsley, mint, or basil.
Easy Indian Spiced Potato Fritters
- Large pot, medium pot, skillet, colander, cutting board, knife, spatula
- 2 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- null Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons finely chopped fresh cilantro
- null Oil, for frying
- In a large pot, bring the potatoes to a boil in salted water. Cook until they are tender, about 10 minutes. Drain and let cool.
- In a medium pot, heat the olive oil over medium heat. Add the cumin seeds, mustard seeds, coriander, turmeric, cumin, and chili powder. Cook, stirring, for 2 minutes.
- Add the potatoes to the pot and season with salt and pepper. Cook, stirring, for 5 minutes.
- Remove the mixture from the heat and let cool. Add the flour, cilantro, and a tablespoon of oil and mix until the mixture is combined.
- In a skillet, heat 1 inch of oil over medium-high heat. Working in batches, drop the potato mixture into the hot oil, using a spoon to form the fritters. Fry for 3-4 minutes, or until golden-brown. Remove from the oil and let drain on a paper-towel lined plate.
- Serve with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs, if desired.