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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Aisha Islam
[email protected]These fritters are a waste of time. They're not worth the effort.
Fg Ggg
[email protected]I followed the recipe exactly, but my fritters didn't turn out as good as the ones in the picture.
Steven Pena
[email protected]These fritters are really greasy. I had to drain them on paper towels before I could eat them.
Odemilin Joy
[email protected]I had a hard time getting the fritters to stay together. They kept falling apart when I tried to flip them.
Audrey Mack
[email protected]These fritters are a bit too spicy for my taste, but they're still really good.
Fateh Grewal
[email protected]I'm not a huge fan of fritters, but these ones are really good. They're crispy and flavorful.
Carolyn Williams
[email protected]These fritters are so easy to make, even a beginner cook can make them.
JOE-DOGG DONOHUE
[email protected]I made these fritters for a potluck and they were a huge success. Everyone loved them!
itamargamingYT
[email protected]These fritters are a great way to get your kids to eat their vegetables. They're so tasty that they'll never know they're eating potatoes.
Bereket Bogale
[email protected]I've made these fritters several times now and they're always a hit. I love the combination of potato, spices, and herbs.
Ryan
[email protected]These fritters are the perfect party food. They're easy to make ahead of time and they can be served hot or cold.
James Popolizio
[email protected]I'm not a big fan of spicy food, but these fritters were surprisingly mild. I was able to enjoy them without feeling like my mouth was on fire.
Tom Antonio
[email protected]These potato fritters are a great way to use up leftover mashed potatoes. They're easy to make and they're always a crowd-pleaser.
Jack Morris
[email protected]I made these fritters for breakfast this morning and they were delicious! I added a bit of chopped green chilli to give them an extra kick. They were so good that I ate them all before I could even take a picture.
Muhammad Mobeen Mumtaz jutt
[email protected]These potato fritters were a hit at my party! They were crispy on the outside and fluffy on the inside, with just the right amount of heat. I'll definitely be making them again.