Potato Basil Fritters Recipe

Madhuri Aggarwal
Potato Basil Fritters Recipe
108 ratings.

Potato Basil Fritters is a lip smacking tea time snack which is simple and quick to whip up and is shallow fried. Make it as spicy as you like and enjoy with a hot cup of tea. You can also serve it as a appetizer during your parties.

Serve Potato Basil Fritters with Peanut Chilli Dipping Sauce, Spicy Mexican Salsa or any other dip of your choice.

If you like this recipe, you can also try

  1. Paneer Palak Roll
  2. Baked Paneer Bread Pakora
  3. Paneer Stuffed Bread Fritters

Cuisine: Continental
Course: Snack
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 4 Potatoes (Aloo)
  • 1/4 cup Basil leaves
  • 3 tablespoon Bread crumbs
  • 1 tablespoon Italian seasoning
  • 1 Whole Eggs
  • 1 teaspoon Red Chilli flakes
  • Salt , to taste
  • Cooking oil , for shallow frying

How to make Potato Basil Fritters Recipe

  1. To begin with Potato Basil Fritters, peel and grate the potatoes. Put them in salt water for five minutes.

  2. After 5 minutes, squeeze and remove all the water possible from the potato.

  3. Spread it on a kitchen towel and press it to remove any remaining water content.

  4. Transfer the grated potatoes to a mixing bowl. Add the Italian seasoning, chilli flakes, egg, bread crumbs, salt and chopped basil to this and mix everything properly.

  5. Heat a pan over medium heat. Once the pan is hot, pour 2 teaspoons of oil on it.

  6. Give the pan a swirl to spread the oil. Spoon 1.5 tablespoon of the potato mixture onto the pan and spread it a little.

  7. Make 3 to 5 of them at a time, depending on the size of your pan. Flip it over once you see that it is golden brown.

  8. Press it gently with the spoon and let it crisp up. Repeat the same process with the remaining mixture.

  9. Serve Potato Basil Fritters with Peanut Chilli Dipping SauceSpicy Mexican Salsa or any other dip of your choice.

Madhuri Aggarwal

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Last Modified On Thursday, 12 October 2017 15:02
     
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