Potato Fritters, Indian style

This is sooo delicious. I’m sure it’s not especially good for you, but luckily the Stuff My Kids Will Eat Kitchen does not have the scientific instruments that would allow us to confirm that.

We served these fritters as a starter for family favorite chana masala, which bubbled on the stove while I cooked the fritters. The extra potato-ends (too small for fritters) got diced and added to the main dish. The fritters made with white potatoes were OK, but the sweet potatoes were divine. I didn't add the serrano chiles called for in the recipe.

We served store-bought coriander chutney for dipping. I think this would also be good with mango chutney, or the mint chutney suggested in the cookbook - or just eaten plain like French fries, as my kids enjoyed it.

Speaking of French fries, one of my favorite things about exploring the simpler dishes of other cuisines is learning how much they have in common across cultures. The seasonings change, but comfort food is comfort food (and everyone likes a fried potato.)

Potato Fritters Appetizer
Adapted from “Vegetarian for All Seasons,” Williams-Sonoma
1 cup chickpea flour (also called besan or gram flour)
1 cup vegetable stock or water
1 Tblsp. peanut oil (or vegetable oil)
Oil for frying
1 Tblsp. garam masala
½ tsp ground turmeric
½ tsp. baking powder
2 green onions, minced (note: I substituted finely-diced yellow onion)
(optional) 1 serrano chile, minced
2 Tblsp. minced fresh cilantro
Salt and pepper to taste
1 large sweet potato
1 large baking potato


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

Peel and thinly slice the potatoes. The slices can be as much as ¼ inch thick and will still cook through, but taste-test your first batch for doneness.

The original recipe calls for deep frying in an inch of oil, but I'm a hot oil wimp, so I used a large (12”) non-stick skillet and generous dollop of oil, adding more oil every batch or two of fritters.  Heat the oil to medium-high or high temperature. Working one batch at a time, dip slices into the batter to coat and place immediately into hot pan. Fry a single layer at a time, turning once, until golden brown on both sides. Transfer to paper towels to drain. While cooking the next batch, you can keep the fritters in a warm oven.

When all potatoes have been cooked, serve with the chutney.


February is Cheap Eats Month
Headlines say to expect high grocery prices during the next few months. I thought it would be fun to devote a month to cheap eats. They say food doesn’t have to be costly to be fresh and delicious. (Will the Kids agree? Will they notice any difference?)

What’s your favorite inexpensive main dish? How do you stretch your weekly purchases across a week of menus? Add your comments, favorites or requests below.