Curried Potato Fritters

(from castro15’s recipe box)

Categories: Sides


  • 2 russet potatoes
  • 1 cup cottage cheese
  • 1/2 cup frozen peas, thawed
  • 2 tsp Madras curry powder
  • 1 cup plus 2 tbsp. all-purpose flour
  • Kosher salt
  • Vegetable oil, for frying
  • 4 large eggs
  • 2 cups panko
  • Mango or tomato chutney, for serving


  1. Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tbsp. flour and 2 tsp salt. Let cool to room temp.

  2. Heat about 2 inches vegetable oil in a heavy pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, whisk the eggs in shallow bowl. Put the remaining 1 cup flour in another bowl and the panko in a third bowl.

  3. Form the potato mixture into golf ball-size portions (about 24), then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip into the eggs, then dredge in the panko, turning to coat. Fry the patties in the hot oil in batches, turning as needed, until golden, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.

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