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Potato Fritters

by | Cream, Decrease Vata, Dinner, Easy to Digest, Eggs, Fall, Fried Vegetables, Hot & Oily, Liver Blood Deficiency, Lubricating, Nourishing, Recipes, Side Dish, Slowing, Spleen Yang Deficiency, Winter | 0 comments

Potato Fritters

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Side Dish, Snack
Servings 1

Ingredients
  

  • 2 potatoes roughly grated (Vata + Pitta - - Kapha -)
  • 1 small sweet potato roughly grated (Vata - - Pitta - Kapha +)
  • 1/2 onion chopped (Vata - - Pitta + Kapha -)
  • 3 thin celery stalks finely chopped (Vata - Pitta - - Kapha -)
  • 1 large egg Vata - - Pitta + Kapha +
  • 1/4 tsp. rock salt Vata - - Pitta 0 Kapha +
  • Pinch black pepper ground (Vata - Pitta + Kapha - -)
  • 1 Tbs. 70% whole wheat flour Vata - Pitta - Kapha ++
  • 4 Tbs. cold pressed sesame oil Vata - - Pitta ++ Kapha 0

Instructions
 

  • Grate the potatoes and put in a strainer for 15 minutes, then squeeze using both your hands and discard the oozing fluids.
  • Add to the potatoes the onion, sweet potato, egg, flour, salt and pepper and mix well.
  • Heat a skillet with oil. Put a table spoon heaped with the mixture in the oil and form a fritter using a fork.
  • Fry on medium flame for 3-4 minutes each side, until browned.
  • Serve with crème fresh or cottage cheese and chopped chives.

Notes

Optional Variations:
Fritters for Children:
2 potatoes, grated and squeezed
1 egg
1 Tbs. flour
Pinch salt
Pinch pepper
Potato & Sweet Potato only Fritters:
2 potatoes, grated and squeezed
1 small sweet potato, roughly grated
1 egg
1 Tbs. flour
1/4 tsp. salt
Pinch pepper
Sweet Potato & Leek Fritters:
1 small sweet potato, roughly grated
1 leek, finely chopped
1 egg
1 Tbs. flour
1/4 tsp. salt
Pinch pepper

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