Spiced Potato Fritters By String and Salt Kitchen
Sometimes you just need a snack to raise your spirits and warm your tummy.
These fritters are spiced using some Spice Oddity Indian spice blends and, along with lovely local organic Maria spuds from Jones Potatoes, are served with a dollop of Rachel's impossibly creamy Butterfly Factory Gippsland yoghurt
They are gluten, dairy, egg, garlic and onion free, and vegan (if you serve them without the yoghurt), so a bonus if you have a few special dietary requirements to cater too.
Add a little cucumber salad and they make a tasty lunch, they would also make a fun party food.
Ingredients:
· 4 medium to large potatoes, peeled
· 2 cups besan (chickpea) flour
· 2 tsp Spice Oddity Kashmiri Masala
· 1 tsp Spice Oddity Garam Masala
· 1 tsp Spice Oddity Chaat Masala, plus more for seasoning · Cold water
· Frying oil e.g rice bran, sunflower or canola
· Butterfly Factory Natural Yoghurt
· A little chaat masala and sea salt to serve
Method:
1/ Finely julienne or shred the potatoes on a mandolin or roko shredder, or use the coarsest grater you have.
2/ Rinse potatoes in cold water until water runs clear. Squeeze potatoes to remove excess moisture. Set aside.
3/ Add besan flour and spices to a large bowl. Stir to combine.
4/ Gradually add water to the besan flour and stir until you have a mixture about the consistency of pouring cream or pancake batter. It should be thick enough to coat the potatoes but still run off the spoon.
5/ Add potato to besan mixture a handful at a time and stir through to coat the potato evenly.
6/ Heat about 3 to 4 cm of oil in a large saute pan or wide saucepan over high heat.
7/ When the oil is very hot (about 170oC to 180oC) use a fork to place small portions of the mixture into the hot oil and fry until golden, turning as necessary.
8/ Drain on paper towel, sprinkle with more Chaat Masala and serve with natural yoghurt.