I do not make many deep-fried snacks but, indulging in them once in a while is actually not so bad:)
Nothing can beat a plate of potato fritters along with a cup of hot tea o a rainy day. Spring is almost here, and the Spring Showers brought back the colder temperatures here in Dallas and I made these fritters and served them to the family and sat by the fire place to warm up one more time before the weather warms back up in an day or two:)
Chickpea flour-1 cup
Potatoes-3 small, peeled and thinly sliced.
Turmeric powder-1/2 tsp
Baking powder-1 tsp
Ginger-garlic paste-1 tsp
Oil-3 cups or good enough to deep fry
Water-1 -2 cups
1.In a bowl, put the chickpea flour, salt, turmeric powder, pepper powder, ginger-garlic paste and combine to mix well.
2. Pour water and make a batter of semi-thick consistency and set aside for 10 minutes(It should not be too runny and not too thick).
3.Heat oil in a pan and drop a drop of the batter to check if the oil is hot enough. If the drop of batter rises up to the surface right away, the oil is ready for the fritters.
4. Begin by dipping each slice of potato in the batter and slowly slide it into the oil.
5. Continue with the rest of the slices and flip each fritter and fry until the fritters turn crispy and turn to a beautiful reddish, golden color. Remove with a slotted spoon onto a paper towel and after the towel soaks up the extra oil, transfer them to a serving plate and serve with ketchup. Enjoy!
I am linking this recipe to http://www.simplysensationalfood.com/2012/03/announcing-event-lets-cook-speedy.html