Spicy Potato Fritters

I don’t promote many recipes that call for deep frying.  Not sure why as I recommend coconut oil and I don’t think you can get too much coconut oil!  This recipe for Spicy Potato Fritters looked too good to pass up!

The original post is by Sangeetha Manikandan, from southern part of India, and posted on her Spicy Treats blog.  So not only do we have a great recipe, but we also have an international one!!

Photo courtesy of Spicy Treats

Spicy Potato Fritters

Recipe Type: Snack, veggie dish
Author: Sangeetha Manikandan from Spicy Treats
  • 1 1/2 cup (4 or 5 medium potatoes boiled and mashed)
  • 1 medium Onion (finely chopped)
  • 1 small Carrot (shredded)
  • 5-6 sprigs Cilantro (finely chopped)
  • 2 tsp. Ginger (finely chopped)
  • 1 cup Besan Flour/Gram Flour/Kadalai Maavu
  • 2 TBSP Rice Flour
  • 1/2 tsp or to taste Chili Powder
  • Pinch of Hing
  • 1/2 tsp. Fennel seeds
  • Salt to taste
  • 1 TBSP Water
  1. Boil potatoes, then peel the skin and mash it well using potato masher or spoon n keep aside.
  2. In a bowl, add mashed potato, finely chopped onions, cilantro, ginger, n shredded carrots and mix everything well.
  3. And in another bowl add all dry ingredients, gram flour, rice flour,salt,chili powder and hing mix well then add the dry ingredients to the potato mixture and combine well.
  4. Sprinkle water and mix well to a tight dough(will be bit sticky, thats ok but not too much of moisture).
  5. Now heat oil in a wok/kadai, when its get really hot, pinch a small amount of dough slightly flatten it using finger tips and drop it hot oil.
  6. Fry in medium high heat, after 1 or 2 minutes turn other side and fry till it turns light golden brown and crisp.
  7. Once done remove from the oil using slotted ladle and drain the excess oil in paper towel.
  8. Do repeat the same for all remaining dough.


To avoid confusion, here is the American equivalent of some of the ingredients:

  • Besan Flour/Gram Flour/Kadalai Maavu is commonly known as ChickPea or Garbanzo Bean flour.
  • Hingis also referred to as devil’s dung, stinking gum, asant, food of the gods, giant fennel, Jowani badian, hing and ting (I think I would use fennel).

Sangeetha also has some wonderful tips, dips and pictures on her original post, so make sure to check it out as well.


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