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Crispy Potato Fritters

Too few ratings

Jimmy Saliba

Community Member

“This recipe is what you get when you mix a hashbrown with a pakora, and it’s delicious! These could be made into small bite sized fritters as a side dish, or into bigger patties to be used in a vegan burger. The spice level is mild, so adjust the amount of cayenne as desired. If you’d rather not fry these you could bake them with a light drizzle of oil on a parchment lined baking tray in an oven preheated at 200°C for around 20 minutes, then flip and bake an additional 10-15 minutes. Bon appétit”

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-2+
large potatoes
medium sized red onion
1 cup chickpea flour
½ cup cornflour
½ cup water
1 tbsp coriander seeds
dried red chili
garlic cloves
3 tbsp fresh lemon juice
1 tbsp lemon zest
½ tsp cayenne pepper
1 tsp ground turmeric
½ tsp ground cumin
1 tsp dried parsley
½ tsp dried coriander
2 tsp salt
1½ cups panko breadcrumbs
Vegetable oil for frying

Utensils

  • mortar and pestle
  • fine grater
  • fine mesh strainer
  • large bowl
  • baking sheet
  • Step 1/4

    • 1 tbsp coriander seeds
    • dried red chili
    • garlic cloves
    • 3 tbsp fresh lemon juice
    • 1 tbsp lemon zest
    • ½ tsp cayenne pepper
    • 1 tsp ground turmeric
    • ½ tsp ground cumin
    • 1 tsp dried parsley
    • ½ tsp dried coriander
    • 2 tsp salt
    • mortar and pestle
    • fine grater

    Tear up the dried chili into small pieces and place in a mortar and pestle, then add the coriander seeds and grind until you have a mostly powdered consistency. Add the remaining spices and the salt, and grind for an additional minute to release as much of the flavours and oils as possible. Grate the garlic cloves and add to your mortar, followed by the lemon juice and zest, stirring to form a thin paste.

  • Step 2/4

    • large potatoes
    • medium sized red onion
    • 1 cup chickpea flour
    • ½ cup cornflour
    • ½ cup water
    • fine mesh strainer
    • large bowl

    Peel, rinse, and grate the potatoes, then place in a fine mesh strainer and press down with a rubber spatula to squeeze out some of the moisture. Place the potatoes in a large bowl and set aside. Peel and finely slice the onion, then add it to the potatoes along with the flours, the spice paste, and the water, stirring to combine. Let this mixture rest for around an hour in the refrigerator to allow it to thicken slightly and to enhance the flavors.

  • Step 3/4

    • 1½ cups panko breadcrumbs
    • baking sheet

    Using an ice cream scoop or a large spoon, place some batter onto the breadcrumbs and press down lightly, turning to coat both sides. Place on a parchment lined baking tray and freeze for at least one hour, or until needed. The fritters can be formed into any shape of your liking before you freeze them as long as they aren’t made too thick. If you won’t be using them on the same day, drop the fully frozen patties into a freezer bag, seal tightly and return to the freezer until needed.

  • Step 4/4

    When you’re ready to fry, preheat some vegetable oil in a shallow frying pan over high heat and fry the breaded patties for 2-3 minutes per side or until golden brown, trying not to over crowd the oil each time. Take out the fritters onto a paper-towel or some sandwich paper to drain the excess oil. Sprinkle some sea salt over each one and enjoy!

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