CURRIED POTATO FRITTERS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 24 fritters
Number Of Ingredients 10
Steps:
- Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour and 2 teaspoons salt. Let cool to room temperature. Heat about 2 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl. Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney. Photograph by Andrew Mccaul
CURRIED SWEET POTATO FRITTERS
I have recently been on a hunt for some meat free dining options for a variety of reasons. I found this on vegetariantimes.com They sound amazing! "These Indian-inspired fritters also make great hors d'oeuvres-simply use scant 1-tablespoon dollops of the fritter mixture when cooking!"
Provided by SarahBeth
Categories Healthy
Time 45m
Yield 12 fritters, 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
- Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
- Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 93, Sodium 76.8, Carbohydrate 17.9, Fiber 3.3, Sugar 2.8, Protein 5.9
SWEET POTATO FRITTERS
Steps:
- In a shallow pan, heat oil to 350 degrees F.
- Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
CURRIED CORN FRITTERS
Delicious corn fritters that can easily be whipped up in an instant. Great with yogurt-mint sauce, or as 'bread' for a tomato, pepper, and basil sandwich.
Provided by TEGAPIE
Categories Side Dish Vegetables Corn
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
- Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 28.4 g, Cholesterol 18.6 mg, Fat 5.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 2 g
CURRIED SWEET POTATO PANCAKES
Provided by Susan Feniger
Categories Dairy Ginger Onion Vegetable Appetizer Brunch Sauté Vegetarian Yogurt Lunch Spice Root Vegetable Sweet Potato/Yam Seed Coriander Cumin Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 15 cakes; serves 5
Number Of Ingredients 15
Steps:
- Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
- In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
- Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
- Serve warm, topped with the yogurt and scallions.
CURRIED POTATO FRITTERS
Make and share this Curried Potato Fritters recipe from Food.com.
Provided by Cupcake-Princess
Categories Healthy
Time 30m
Yield 24 fritters
Number Of Ingredients 11
Steps:
- Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour, and salt. Let cool to room temperature.
- Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl.
- Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches in a deep fryer until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.
Nutrition Facts : Calories 91.5, Fat 1.6, SaturatedFat 0.6, Cholesterol 27.8, Sodium 114.7, Carbohydrate 14.8, Fiber 1.1, Sugar 0.9, Protein 4.2
CURRIED SWEET POTATO LATKES
Provided by Joan Nathan
Categories Milk/Cream Side Fry Hanukkah Vegetarian Curry Sweet Potato/Yam Kosher Pescatarian Tree Nut Free Soy Free
Yield Yield: 16 three-inch pancakes (D)
Number Of Ingredients 12
Steps:
- 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
- 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
- 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.
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CURRIED SWEET POTATO FRITTERS RECIPE
From vegetariantimes.com
Cuisine IndianCategory Entrees, LunchServings 6Calories 197 per serving
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From onceuponachef.com
Cuisine Indian, JewishCategory AppetizersServings 16Total Time 20 mins
- Combine flour, brown sugar, baking powder, cayenne, curry powder, cumin, ginger, and salt in medium bowl and mix well. Add scallions, eggs, 4 tablespoons milk and sweet potatoes and stir to combine. Batter should be moist but not runny; if too stiff, add a tablespoon more milk at a time until consistency is right.
- Line a baking sheet with several paper towels and set next to stove. Heat ¼-inch of oil in large nonstick skillet until barely smoking. Drop heaping tablespoons (about 1/8 cup) in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve immediately. Serve with applesauce if desired.
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- Pierce the sweet potatoes and then place on a microwavable plate in the microwave on high for 10 minutes.
- Finely dice the onion and fry in a large frying pan on medium heat. After a few minutes add crushed garlic and cook for a couple more minutes.
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- In a small bowl, whisk together the mayonnaise, ketchup and hot sauce. Cover and refrigerate the sauce until the fritters are ready to serve.
SWEET POTATO FRITTERS - AMY MYERS MD
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- Fill a saucepan with 1 inch of filtered water. Place sweet potatoes in a steamer basket in the saucepan and steam until tender- about 12 minutes.
2-INGREDIENT SWEET POTATO FRITTERS - THE PANCAKE PRINCESS
From thepancakeprincess.com
- Shred 1 ¾ to 2 cups of sweet potato using a cheese grater or by processing in a food processor (I used the regular blade on my food processor and it worked fine). Start preheating a skillet or frying pan over medium heat. Add the egg to the sweet potato and whisk until combined. Add seasonings to taste (just a dash of each).
- Lightly grease the pan by trickling a few drops of oil onto the pan and spreading them around with a spatula—you don’t need a lot. Using a spoon or a quarter cup measure, plop about ¼ cup of the sweet potato mixture into the pan at a time. Mixture will be very loose and may fall apart in the pan—that’s okay. Use your spatula to nudge all the sweet potato scraps into a neat pile and press down on the top with the back of the spatula to flatten. Let cook about 2-3 minutes before flipping. If the patty starts to fall apart when you try to flip it, cook it longer. The bottom should be sturdy enough to slide the spatula underneath. Repeat with the rest of the mixture, but don’t overcrowd the pan—I only cooked three at a time in my largest frying pan.
HOW TO MAKE SWEET POTATO & ZUCCHINI FRITTERS
CURRIED CARROT + SWEET POTATO FRITTERS - SIMPLY QUINOA
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- In a large bowl, combine the sweet potato, carrots, flour, egg(s), curry powder, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
- Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands.
- Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack. Repeat this process with the remaining mixture.
SWEET POTATO FRITTERS (VEGAN) - SNEAKY VEG
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- Heat a little oil in a frying pan over a low heat and add a tablespoon of the mixture. Flatten down with a fork and repeat with one or two more tablespoons depending on the size of your pan. Cook for 2-3 minutes.
- Turn with a spatula and cook on the other side. Press down gently on the top of the fritters with the spatula to check that no liquid batter squirts out. If it does you need to keep cooking for a little longer.
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- If you do not already have cooked quinoa, prepare it at this time. 2/3 cup uncooked quinoa will yield ~2 cups cooked.
- Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
- Heat a large pot or rimmed skillet over medium heat. Once hot, add oil, onion, sweet potato, garlic, salt, and pepper. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Add chopped greens and stir to slightly wilt. Set aside.
POTATO AND CARROT PANCAKES WITH CURRY SAUCE - MYRECIPES
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- Place carrot and potato on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add potato mixture; stir to combine.
- Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.
CURRIED CARROT FRITTERS - A VIRTUAL VEGAN
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