Middle Eastern · Lunch
Crispy Potato Fritters
Shredded potato is bound with egg, flour, and warm Middle Eastern spices, then shaped into small patties and pan-fried until the exterior turns deep golden and shatteringly crisp while the interior stays soft. Served with a lemony yogurt dip.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
432Calories
11.8gProtein
28.4gFat
33.6gCarbs
3.2gSugar
3.8gFiber
710mgSodium
196mgChol
4.9gSat Fat
720mgPotassium
95mgCalcium
2.6mgIron
0.5mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Grate potato coarsely, squeeze firmly over a sieve to remove moisture until shreds feel dry to touch.
2
Rest
Let potato sit in a colander for 10 minutes to drain remaining liquid.
3
Build
Whisk egg, fold in potato, flour, garlic, scallion, parsley, cumin, coriander, salt, and pepper until mixture holds together.
4
Shape
Divide mixture into 3 patties about 2.5 inches wide, pressing firmly so each holds its shape.
5
Fry
Heat olive oil in a small skillet over medium heat until shimmering, then fry patties 4-5 minutes per side until deep golden.
6
Drain
Transfer fritters to a paper towel-lined plate to rest 1 minute.
7
Finish
Stir yogurt, lemon juice, and a small pinch of salt together until smooth.
8
Plate
Arrange fritters on a plate with lemon-yogurt dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g potato
- 22 small eggs
- 4 tbsp4 tbsp all-purpose flour
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp90ml olive oil, for frying
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice
- 22 small pinch salt, for the yogurt dip
