Best Curried Potato Fritters Recipes

Curried Sweet Potato Fritters image

Provided by SarahBeth

Categories Healthy

Time 45m

Yield 12 fritters, 6 serving(s)

Number Of Ingredients 9

3 large eggs
1/2 cup fine yellow cornmeal
2 tablespoons curry powder
1 teaspoon grated fresh ginger
1 large sweet potato, peeled and grated (4 cups)
1/2 cup finely diced onion
1/2 cup frozen green pea, thawed
2 tablespoons poppy seeds (optional)
1/4 cup mango chutney (optional)

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

Curried Potato Fritters image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 24 fritters

Number Of Ingredients 10

2 medium russet potatoes
1 cup 4% cottage cheese
1/2 cup frozen peas, thawed
2 teaspoons Madras curry powder
1 cup plus 2 tablespoons all-purpose flour
Kosher salt
Vegetable oil, for frying
4 large eggs
2 cups panko (Japanese breadcrumbs)
Mango or tomato chutney, for serving

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 Potato Fritters image

Provided by Cupcake-Princess

Categories Healthy

Time 30m

Yield 24 fritters

Number Of Ingredients 11

2 medium russet potatoes
1 cup cottage cheese
1/2 cup frozen peas, thawed
2 teaspoons curry powder
2 tablespoons all-purpose flour
salt, to taste
1 cup all-purpose flour
3 -4 large eggs
2 cups panko breadcrumbs (Japanese breadcrumbs)
vegetable oil, for frying
mango chutney, for serving

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