Crispy Kenyan Potato Fritters

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander, chopped 2 tablespoons fresh coriander, chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes, chopped onion, green chilies, fresh coriander, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the potato mixture and shape it into a small round patty. Repeat with the remaining mixture.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium heat.
4. 4.
   Carefully place the potato patties into the hot oil and fry until golden brown and crispy on both sides.
5. 5.
   Remove the fritters from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Serve the crispy Kenyan potato fritters hot with your favorite dipping sauce or chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth texture in the fritters.
• Green chilies — Adjust the amount of green chilies according to your spice preference. You can also remove the seeds for a milder heat.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the fritters.

Tips & Tricks

• For an extra crispy texture, refrigerate the shaped potato patties for 15-20 minutes before frying.
• Serve the fritters immediately after frying to enjoy their maximum crispiness.
• Experiment with different spices and herbs to customize the flavor of the fritters according to your taste preferences.
• Add a squeeze of lemon juice over the fritters before serving for a tangy twist.
• If you prefer a healthier alternative, you can bake the fritters in the oven instead of deep-frying them.

Serving advice

Serve the crispy Kenyan potato fritters as an appetizer with a side of mint chutney or tamarind sauce. They can also be enjoyed as a snack with a cup of hot tea or coffee.

Presentation advice

Arrange the golden fritters on a platter and garnish with fresh coriander leaves. Serve them alongside a vibrant dipping sauce to add a pop of color to the presentation.