Ingredients
-
2
-
260
-
4
-
1/2
-
6
-
2 1/2 - 3
-
1
-
1 - 1 1/2
-
-
-
2/3
-
2 - 3
-
-
-
Directions
Corn and Potato Fritters, I got this recipe from a family circle cookbook but made a few changes of my own The original recipe had only 1 tsp of garam masala and no salt and chilli powder added Made these fritters today for Iftar and we loved them – especially the dipping sauce , These were OK my mom really liked them, the rest of the family didn’t I probably won’t make them again They have a weird flavor Like, a combination between a great breakfast food and some Indian flavor they don’t taste very good together The idea of using eggs and potatoes and breadcrumbs to make homemade hashbrowns sounds really good, though!!!, I got this recipe from a family circle cookbook but made a few changes of my own The original recipe had only 1 tsp of garam masala and no salt and chilli powder added Made these fritters today for Iftar and we loved them – especially the dipping sauce
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Steps
|
1
Done
|
Drain the Grated Potato on Paper Towels, Squeeze Out Excess Moisture. |
|
2
Done
|
Combine Potato in a Bowl With Corn, Eggs, Breadcrumbs, Spring Onions, Garam Masala, Salt and Chilli Powder. Mix Well. |
|
3
Done
|
Heat Oil Over Medium Heat and Drop Heaped Tablespoons of Batter Into Pan. |
|
4
Done
|
Cook 2-3 Mins on Each Side or Until Golden Brown. |
|
5
Done
|
Drain on Paper Towel and Keep Warm. Repeat With Remaining Mixture. |
|
6
Done
|
to Make Dipping Sauce: Combine All the Ingredients. Mix Well. |
|
7
Done
|
Serve With Fritters. |
|
8
Done
|
P.s. Variation: You Can Use One Cup of Frozen Corn Instead of 260g Can. |
