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Indian Yam Fritters / Classic Crunch Patties

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Ingredients

Adjust Servings:
1 1/2 lbs fresh yams (or one 15-oz can yams rinsed and drained)
1/2 cup besan (also called gram chickpea flour)
1 teaspoon garam masala
1/2 teaspoon curry powder
1/2 teaspoon sea salt
1/4 cup olive oil for frying

Nutritional information

724.3
Calories
261 g
Calories From Fat
29.1 g
Total Fat
4 g
Saturated Fat
0 mg
Cholesterol
624.1 mg
Sodium
107.5 g
Carbs
15.9 g
Dietary Fiber
4.2 g
Sugars
10.3 g
Protein
401g
Serving Size

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Indian Yam Fritters / Classic Crunch Patties

Features:
    Cuisine:

    Made these up pretty much according to the recipe, EXCEPT THAT, instead of peeling the yams, I sliced & steamed them & then pretty much minced the peeling & went on from there! These were then served with an apple/raisin chutney & were some of the GREATEST LITTLE TASTIES I've had! Will definitely make these again! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]

    • 70 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Indian Yam Fritters / Classic Crunch Patties,There are these awesomely delicious things at the Jackson Diner lunch buffet…I have no idea what they’re called but they’re delicious and I just refer to them as crunch patties. So I tried to make a clone of the recipe. These didn’t *quite* turn out the same, but they still turned out good! Yields about 30 teeny fritters.,Made these up pretty much according to the recipe, EXCEPT THAT, instead of peeling the yams, I sliced & steamed them & then pretty much minced the peeling & went on from there! These were then served with an apple/raisin chutney & were some of the GREATEST LITTLE TASTIES I’ve had! Will definitely make these again! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16],There are these awesomely delicious things at the Jackson Diner lunch buffet…I have no idea what they’re called but they’re delicious and I just refer to them as crunch patties. So I tried to make a clone of the recipe. These didn’t *quite* turn out the same, but they still turned out good! Yields about 30 teeny fritters.


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    Steps

    1
    Done

    Wash and Peel the Yams. Boil Until Tender, About 20 Minutes.

    2
    Done

    Drain the Yams Thoroughly and Puree in the Food Processor With the Flour. a Thick and Sticky Mixture Should Result.

    3
    Done

    Add the Seasonings and Pulse Again.

    4
    Done

    Form Little Discs With Your Hands (i Hope You Washed Them) About the Size of Half-Dollars. (50p Coins to Those Across the Pond.).

    5
    Done

    Shallow Pan Fry in Olive Oil, Blot on Paper Towels.

    6
    Done

    Serve With Tamarind Date Sauce or a Good Chutney (many Fine Chutney Recipes on the Zaar!).

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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