November 11, 2013

Potato & Corn Fritters

A simple, quick & healthy snack that you can put together in minutes.

Winter is fast approaching and the outside gets dark so quickly these days that I often get confused with time. Thanks to the recent "fall-back" time changes; my mind & body are adapting to the changes at its own pace.

So, when I decided to make this potato & corn fritters, the time was four in the evening and the outside was getting darker by the minute. I made just 4 fritters (that you see in the picture) in 15 mins so that I could click them in some decent light. Now looking at the pics, I am happy that I made the most of the evening!!

Serving suggestion
For the side, I made a quick guacamole with mashed avocado, lime juice & salt. I must say, the combo was very good and filling! I couldn't click a picture of fritters with the side, as the outside was very dark already; Moreover, we were busy munching the fritters that I didn't care much about the pics.

- Replace potatoes with sweet-potatoes, yam, taro-root (or) other similar root vegetables.
- You can also add 1/4 cup of cheddar cheese/paneer for added flavor boost.
- Replace red chilli powder with finely chopped green chillies / jalapenos.

Basic Info
Complexity - Simple
Prep time - 15 mins
Cook time - 20 mins
Serves - 20 - 22 fritters

Potatoes - 1 packed cup (shredded, I used 1 big russet potatoes)
Corn kernels - 1 heaped cup (fresh / frozen)
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - 1 tsp
Cooked rice - 1/4 cup (replace it with cooked oats / 1 egg)
All purpose flour - 1/4 cup
Cilantro - 1/8 cup (finely chopped)
Mint - 1/8 cup (finely chopped)
Bread crumbs - 1/8 cup
Ginger - 1 tsp
Oil - for shallow frying

First step is to take the moisture & water-content out of the shredded potatoes, which is very essential for crispy fritters. Place shredded potatoes between 2 clean & large kitchen towels and press/wring it tight. This helps in getting fair portion of moisture out of the potatoes.

Next, take a big bowl and mix all of the ingredients (except oil) well. Don't add water.

In a flat & shallow pan, add oil, as much you would need for shallow frying.

When the oil hot enough, take a small ball of the mixture, flatten it between your palm and gently transfer it to the oil. Shallow fry until both the sides are golden brown. You can also fry more than one at the same time, but do not over-crowd the pan.

Drain excess oil in a kitchen towel and enjoy, while its hot!

- Always fry on medium heat.