Lisa Atwood, Rebecca Courchesne, Rick Field

Spicy Potato Fritters with Chutney

Name: Spicy Potato Fritters with Chutney
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; 2 Tbsp minced fresh cilantro (fresh coriander); 2 Tbsp minced fresh cilantro (fresh coriander); 1 baking potato; Curried Yellow Tomato Chutney; 1 yam or sweet potato; 1 yam or sweet potato; 1 cup (5½ oz/170 g) chickpea (garbanzo bean) flour; 1 Tbsp garam masala; 1 Tbsp peanut oil, plus more for frying; 1 cup (8 fl oz/250 ml) vegetable broth or water; 1 cup (8 fl oz/250 ml) vegetable broth or water; 1 serrano chile, seeded and minced; 2 green (spring) onions, including tender green parts, minced; ½ tsp baking powder; ½ tsp ground turmeric

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Curried chutney is a fitting accompaniment to these crunchy fritters, although Apple-Onion Chutney (facing page) would work as well. Serve them as a starter for an Indian-inspired meal, or pass them at a cocktail party. The recipe can be easily doubled or tripled.

Ingredients

1 cup (5½ oz/170 g) chickpea (garbanzo bean) flour
1

Starter
Gluten-free
Vegan

Method

In a bowl, combine the flour, broth, 1 Tbsp peanut oil, garam masala, turmeric, and baking powder. Stir until well mixed. Stir in the green onions, serrano chile, and cilantro. The batter should be thick. Season with salt and pepper.

Pour oil into a large frying pan to a depth of