Potato & Paneer Fritters

When the weather gets chilly, I turn to homey preparations and warm spices. These potato & paneer fritters check both of those boxes, with warm curry spices and savory potatoes fried to golden perfection. Inspired by the koftas in my favorite curry, malai kofta, these fritters boast potatoes, paneer, cashews, and incredible aromatics like garam masala, onion, and refreshing cilantro. My favorite way to enjoy these is over a hearty lentil dal, which is both a lovely nutritional boost and also a warm, saucy accompaniment for the fritters. I also love to top with some yogurt mixed with lemon or lime juice for that refreshing pop of acidity in an otherwise rich dish. If you are averse to cilantro, you can easily substitute it for mint or parsley or a mixture of the two! I hope you enjoy these lovely fritters as much as I do, and stay warm!

Ingredients:

2 medium russet potatoes

½ medium yellow onion, diced

2 cloves garlic, minced

1-inch knob ginger, minced

1 serrano chili, seeds removed and minced (use more or less depending on your desired heat level)

4 ounces paneer, grated

¼ bunch cilantro, chopped (about ¼ cup chopped)

½ teaspoon garam masala

1 ½ teaspoons Vadouvan curry powder (or other curry powder of choice)

2 teaspoons salt + more for boiling potatoes

¼ cup cashews, roughly chopped

¼ cup AP flour or gluten free substitute, such as gram flour or 1:1 GF flour

Ghee, canola oil, or other high heat oil for frying

Method:

Peel the potatoes and dice into 1 inch cubes. Place in a pot along with a handful of salt and cover with cold water, then place the pot on the stove and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are very tender, about 10-15 minutes. Once tender, strain the potatoes and allow them to dry out for a few minutes.

While the potatoes are boiling, sauté the onion in a drop of ghee or oil over medium high heat until the onion begins to turn translucent and the tips are beginning to brown. Add the garlic, ginger, and serrano chili and cook for another 2-3 minutes, until fragrant. Remove from the heat and add to a mixing bowl.

Add the grated paneer, cilantro, spices, and cashews to the bowl with the cooked onion mixture. Add the cooked potatoes and mix the ingredients together with a fork or your hands, mashing the potatoes as you mix to create a homogenous mixture. Add the flour at the end and mix in fully. Shape the finished dough into small patties 2 inches in diameter and set aside.

Next, to fry, heat a skillet with enough oil to cover the bottom over medium heat. Once the oil is hot, add the fritters to the pan, working in batches and leaving plenty of space between each fritter. Cook for about 4 minutes per side, until golden brown. Then flip and cook the other side. Once cooked, remove from the oil and place on a paper towel to drain. Sprinkle with salt if desired. Serve with lentil dal and lemony yogurt.