SPICY POTATO FRITTERS (BUJIA)
We've been cooking up spicy vegetable fritters like these since Susan visited India back in 1983. Fresh whole spices, sea salt, and freshly ground black pepper make a big difference in such a simple vegetarian dish.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 33
Steps:
- For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
- For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
- Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
- To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
- To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.
- Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
- Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
- Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.
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Desmond Todd
[email protected]These potato fritters were delicious! I served them with a side of sour cream and they were the perfect comfort food.
Prottoy Ghosh
[email protected]I made these fritters for my family and they loved them! They were so easy to make and they were a great way to use up some leftover potatoes.
Imran Baig
[email protected]This recipe is a fail. The fritters were dry and tasteless. I would not recommend this recipe to anyone.
Gg Vhj
[email protected]These fritters were amazing! I followed the recipe exactly and they turned out perfectly. I will definitely be making these again and again.
Peter Daniel
[email protected]I had a lot of trouble getting the fritters to stay together. I think I might have needed to add more flour.
Alivia
[email protected]The fritters were a bit bland. I think I'll add some more herbs and spices next time.
KRC
[email protected]These potato fritters were a bit too spicy for my taste, but they were still very good. I would recommend using less chili pepper next time.
Ch Faizan
[email protected]I love these fritters! They're the perfect appetizer or snack. I've made them several times and they're always a crowd-pleaser.
Bx Jdg
[email protected]This recipe is a keeper! The fritters were so easy to make and turned out perfectly. I served them with a dollop of sour cream and they were delicious.
Moriah Wilson
[email protected]These potato fritters were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with just the right amount of spice. I will definitely be making these again.