8 de abril de 2016
POTATO AND PEA FRITTERS WITH YOGURT SAUCE
by CARLA HALL
1 quart canola oil (for frying)
2 cups dehydrated potato flakes (plus 1-2 more cups for dredging)
1 1/2 - 2 cups hot water
3 - 4 tablespoons melted butter
2 teaspoons curry powder
1 cup peas (frozen and thawed)
1-2 cloves garlic (finely grated)
1 tablespoon fresh ginger (finely grated)
1/4 cup mint leaves
1/4 cup parsley leaves
1 cup mozzarella (grated or shredded)
1-2 cups all-purpose flour (for dredging)
3 eggs (beaten, for dredging)
1 bunch scallions (sliced)
Kosher salt and freshly ground black pepper (to taste)
1 cup Greek yogurt
1 lime (juice and zest)
1 teaspoon ground cumin
1/4 cup mint (finely chopped)
In a high-sided skillet or a heavy-bottomed pot, fill with a few inches of canola oil. Place over medium-high heat and preheat oil to 350ºF.
In a large bowl, add the potato flakes, butter, curry powder and season with salt and pepper. Stir to combine and to rehydrate the potato flakes. The texture should be thick and pliable.
In a food processor, add the peas, garlic, ginger, mint, parsley, mozzarella, and season to taste with salt and pepper. Pulse to combine, until slightly chunky. Remove pea mixture to the bowl with the potato mixture. Stir to combine and season with salt and pepper.
In 3 separate baking dishes or shallow bowls, fill with flour, eggs and a few cups of potato flakes to dredge. Using an ice cream scoop or a spoon, form golf ball-sized balls of potato-pea mixture.
Dredge the balls in the flour, shaking off any excess flour. Next, dredge in egg and then in potato flakes. Working in batches, carefully drop the dredged potato balls into the hot oil, being careful to maintain the temperature of the oil. Fry fritters for 4-5 minutes, or until golden brown. Using a spider, remove fritters to a paper towel-lined plate. Season with salt.
Allow fritters to cool for a few minutes. Serve with Yogurt Sauce.
For the Yogurt Sauce: in a medium-sized bowl, add the yogurt, lime, cumin and mint. Stir to combine.
Helpful Tip: alternatively, form the fritters into flat, spherical cakes. Then dredge and shallow fry in a skillet.
Posted by Brenda A. Ysaguirre at 4:00