Potatofritters Recipes

Steps:

• If mashed potatoes are cold, warm in microwave to soften.
• Mix thoroughly all ingredients except for 1 tablespoon butter.
• Heat reserved butter in skillet over medium heat.
• Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.

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.

Steps:

• Heat the oven to 200°F. Line an oven-proof plate or baking sheet with paper towels. Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later.
• Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork. If the mixture looks too liquid, add more flour, 1 tablespoon at a time. (You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking.)
• Put 2 inches of oil in a large pot over medium heat. When the oil is hot, carefully drop spoonfuls of sweet potato into the pot. (Work in batches to avoid crowding the pot.)
• Cook turning them with tongs or a slotted spoon as necessary so they brown on all sides, until they're cooked through, 5 to 7 minutes. Transfer the finished fritters to the paper towel-lined plate and put it in the oven to keep warm while you make the rest. Serve hot or at room temperature, with more salt and pepper if you like.
• Cooks' Notes
• Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands.
• Heating Oil for Deep Frying: To use a thermometer for deep frying, clip it on the side of the pot and make sure the tiny hole that registers the temperature isn't touching the pot. If you don't have a thermometer, use a pinch of cornmeal or flour to test when the oil is ready for frying: It should sizzle immediately but not burn.
• Putting the Fritters in the Oil: To minimize splattering, hold one spoon close to the oil and scrape the batter into the oil with another spoon.
• Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle. Check inside-you should still be able to tell the sweet potatoes were grated.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
• Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Steps:

• Add garbanzo bean flour, rice flour, baking soda, chili powder, salt to a mixing bowl.
• Add required water to make mixture into a thick batter.
• Slice the potato into 5-cm (2 inch) thick slices.
• Blanch the slices for 5 minutes in boiling water. Then, drain and set aside
• Now, dip the potato slices in the batter, coating each slice well.
• Deep fry in sizzling hot oil, until the color of the fritter changes to golden brown and the fritters are slightly crisp
• Serve hot.
• Enjoy!

Steps:

• Add the butter, salt, sugar, pepper, flour, and parsley to the mashed potatoes.
• Beat the egg yolks and add them to the mixture. Mixing well.
• Fold in the egg whites.
• Drop by tablespoons into a deep fat fryer at 375* and cook for 5 - 8 minutes or until a delicate brown.
• Drain on paper towels or brown grocery bags.
• Yields = 6.

Steps:

• Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
• Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
• Add the potato mixture and form into fritters Dedge lightly with the flour.
• Shallow fry in extra oil until golden brown.

Steps:

• Put oil on to heat
• Sift gram flour in a bowl, add the red chilli powder, garam masala, cumin and salt. Mix well, add water to make a medium consistency and stir again
• Peel potatoes and slice thinly lengthways
• Dip each slice of potato into batter, coating it evenly and place into the hot oil carefully.
• Cook until golden brown, serve with mint yoghurt. This is a snack which can be eaten on its own :)