Potato Fritters (vegan, GF, and oil-free option available)


These fritters were fried in coconut oil but you can easily use an air-fryer and make a delicious
oil-free version

 

 These potato fritters are a family comfort food for me. My mom used to make them, or a version of these , when I was a kid and I still make them occasionally for my family. I called them potato fritters for this blog but what they really are is more like potato koftas. They are crispy on the outside and creamy on the inside. Flavored with spices and fresh herbs, allowing you to adjust the recipe to your family's liking.

I make two versions of these fritters for my family , and they are both equally delicious. I make a vegetarian version for my boys (husband and 9 year old son) and a vegan, oil-free version for myself. It seems like a lot of work but it actually requires just a tiny tweak in the ingredient list to make both versions. I have included both options in the recipe bellow.


Potato Fritters

Makes 24 fritters

2 to 2.5 lbs gold or red skinned potatoes
1/2 bunch of fresh parsley,chopped fine
1-2 tblsp fresh dill, chopped fine
1/2 to 1 cup of garbanzo bean flour
1 egg ( omit for vegan version)
4 oz crumbled feta ( omit for vegan version or add crumbled firm tofu)
1 tsp onion powder*
1 tsp garlic powder
1/2 tsp smoked paprika ( or to taste)
1/2 tsp savory ( or mexican/greek oregano),optional
black pepper and salt to taste
Expeller-pressed coconut oil, avocado oil, or other neutral oil for frying ( optional)

* I add onion powder to the mix because my son does not like pieces of onion in these, even though he likes the flavor onions bring to the food. Feel free to add chopped scallions or finely chopped red onion to the mix. It will be delicious!

1. Boil or steam potatoes until soft . I like to steam mine in a pressure cooker for ten minutes, and they turn perfect for mashing.

2. After potatoes cool down, peel and mash them in a large bowl. I like to leave tiny potato chinks for some texture, but you can make the consistency as smooth as you want. 

3. Add the rest of the ingredients to the mashed potatoes and mix well. When you add the garbanzo bean flour , start with a 1/2 cup and work your way up. The humidity in the air and the starchiness of your potatoes will affect the amount of flour you need to add and it may vary from batch to batch. You only need enough to hold everything together. I like the taste and consistency of garbanzo bean flour in this dish, but you can always opt out for all-purpose flour if that is all you have. I would recommend starting with 1/4 cup , if you use regular flour.

* If you are making the vegan version of these, omit the egg and feta cheese. Add tofu or another vegan cheese you like. I personally prefer these the way they are, full of fresh herbs and spices. 

4. Form batter into small balls (1 to 1 1/2 in) and flatten with the palm of your hands ( batter will be sticky). Dip the fritters in extra garbanzo bean flour and set aside.( I kind of have an idea of how many fritters I can fit in my pan at one time, so I only roll enough for a batch, and prep the next batch while these are cooking.)

For pan frying: Heat up oil over medium-high heat and fry fritters until golden brown.
For oil-free version you can use an air-fryer or a convection oven. I use the convection setting on my oven at 400 F. Place fritters on a baking sheet with a rack , so the air can circulate and crisp up all sides. Bake until golden brown.
If you have and air fryer, follow your unit directions and cook your fritters in a single layer, in batches.

I like to serve these potato koftas/fritters over a big green salad but they make delicious appetizers or side dish.
Feel free to add seasonings of your choice, or try making them by substituting some of the mashed potatoes for sweet potatoes or mashed cauliflower. 
I always encourage playing with your food 😃Enjoy!







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