Curry Potato Fritters


3 medium russet potatoes

1 cup 4% cottage cheese

1/2 cup frozen peas

2 1/2 teaspoons of Madras Style Curry Powder by Love That Spice

1 cup plus 2 tablespoons all-purpose flour

Pink Himalayan sea salt to taste

4 eggs

2 1/2 cups of Japanese panko breadcrumbs

Enough vegetable oil for frying (just to somewhat cover the fritters)

To spice things up, add 1 teaspoon red crushed chili (completely optional)


Prick the potatoes all over with a fork and then microwave until the potatoes are tender, about 8 minutes or so (of course you could boil them as well)

Peel the potatoes (be careful, they are HOT) and put them in a bowl and mash with a potato masher or fork until the potatoes are smooth.

Now mix in the cottage cheese, peas, curry powder, 2 teaspoons sea salt and 2 tablespoons of flour.

Let this mixture cool completely to room temperature

Heat 1 1/2 to 2 inches of vegetable oil to 375 degrees. While you are waiting for the oil to heat up, whisk the eggs in a separate bowl, now put 1 cup of flour in an additional bowl. Next, in yet another bowl, add panko breadcrumbs (thank God for dishwashers!)

Now form the potato mixture into about 30 golf ball portions and then press them into a neat 2 inch patty

Dredge each patty in the flour (shake off excess), dip into the egg and then coat with the panko breadcrumbs

Finally, fry the patties until they are golden brown, turning once

 Serve with Mango Chutney


*Add these to your Super Bowl menu....a definite crowd pleaser!




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