Indian Yam Fritters / Classic Crunch Patties |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There are these awesomely delicious things at the Jackson Diner lunch buffet...I have no idea what they're called but they're delicious and I just refer to them as crunch patties. So I tried to make a clone of the recipe. These didn't *quite* turn out the same, but they still turned out good! Yields about 30 teeny fritters. Ingredients:
1 1/2 lbs fresh yams (or one 15-oz can yams, rinsed and drained) |
1/2 cup besan (also called gram, chickpea flour) |
1 teaspoon garam masala |
1/2 teaspoon curry powder |
1/2 teaspoon sea salt |
1/4 cup olive oil, for frying |
Directions:
1. Wash and peel the yams. Boil until tender, about 20 minutes.
2. Drain the yams thoroughly and puree in the food processor with the flour. A thick and sticky mixture should result.
3. Add the seasonings and pulse again.
4. Form little discs with your hands (I hope you washed them) about the size of half-dollars. (50p coins to those across the pond.).
5. Shallow pan fry in olive oil, blot on paper towels.
6. Serve with tamarind date sauce or a good chutney (many fine chutney recipes on the zaar!).
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