Spicy Idaho® Potato Fritters with Green Chutney
- For the Green Chutney:
- 3C fresh cilantro leaves
- 1/4C fresh mint leaves
- 1 to 3 serrano chilies, seeded and coarsely chopped
- 1 piece fresh ginger, 1/2-inch long, peeled and coarsely chopped
- 1 clove garlic
- 1/2 cup water
- 1/2 lime, juiced
- 1 teaspoon sugar, or to taste
- Salt, to taste
- For the Fritters:
- 1 cup chickpea flour
- 1 cup vegetable stock, canned broth or water
- 1 tablespoon peanut oil, plus more for frying
- 1 tablespoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 2 green onions, minced
- 1 serrano chili, minced
- 2 tablespoon minced fresh cilantro
- Salt and freshly ground pepper, to taste
- 1 yam or sweet potato
- 1 Idaho baking potato
- Preheat oven to 250 degrees F.
- To make the chutney, in a food processor or blender, combine the cilantro, mint, chilies, ginger, garlic, water, lime juice, sugar and salt. Puree until smooth. Add more water if needed to achieve a good consistency. Taste and adjust the seasonings. You should have about 1-1/4 cups. Transfer to a serving bowl and set aside.
- To make the fritters, in a bowl, combine the chickpea flour, stock, 1T peanut oil, the garam masala, turmeric and baking powder. Stir until well mixed. Stir in the green onions, chili and cilantro. The batter should be thick. Season with salt and pepper.
- In a deep-fry pan over medium heat, pour in oil to a depth of 1 inch and heat to 350 degrees F. Meanwhile, peel and thinly slice the yam and the baking potato. Working in batches, dip the slices into the batter to coat and then slip them into the hot oil. Fry, turning once, until golden brown on both sides, 3 to 5 minutes per side. Using tongs or a slotted spoon, transfer to paper towels to drain. Keep warm in the oven while you cook the remaining fritters.
- Transfer the fritters to a warmed serving platter and serve with the chutney.
Yield: 8 servings
Eric B. LeVine
Morris Tap & Grill - Paragon Tap & Table
Randolf & Clark, NJ