Ingredients
Fritters
- 1/2 cup frozen peas
- 1 onion medium
- 1 potato large russet or idaho, peeled
- 1 yam peeled
- 1 carrot large, peeled
- 1 zucchini
- 4 egg
- 4 tbsp flour
- 1/2 tsp ground coriander
- 1/2 tsp tumeric
- 1 tsp cumin
- 1 pinch cayenne
- 2 tbsp fresh ginger peeled, minced
- 2 tbsp fresh cilantro minced
- 1 curry-lime yogurt recipe
Curry-Lime Yogurt
- 2 cup yogurt plain
- 2 tsp curry powder
- 1 tsp sugar
- 2 dash lime juice to taste
- 1 pinch salt to taste
- 1 pinch pepper to taste
Servings: fritters
Instructions
Fritters
- Preheat oven to 200°F. Place two nonstick baking sheets in oven.
- In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
- Using box grater or food processor² fitted with grating disc, coarsely grate onion, potatoes, carrot and zucchini and place in colander set in sink, setting aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
- Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch non-stick³ skillet over moderately high heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil spray I’d found to lightly coat the pan); until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown (the color really counts on this; the darker you let it go, the more the pancake holds together – this goes for both sides.), 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. And 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 to 2 tablespoons oil before each batch.
- Serve pancakes hot with Curry-Lime Yogurt.
Curry-Lime Yogurt
- Mix ingredients for use with Indian-Spiced Vegetable Fritters recipe.
Recipe Notes
http://smittenkitchen.com/2006/11/throwing-pancakes-to-the-wind/