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Appetizer
Indian
4 servings
20 minutes
40 minutes
Crispy and flavorful Indian-style potato pancakes made with tender baby red potatoes, zesty lemon, fresh cilantro, and a hint of Serrano chile—perfect with sour cream or chutney.
3/4 pound baby red potatoes
3 slices white bread, firm - textured and crusts removed
2 small Serrano chiles, minced
1/2 tablespoon lemon juice (use lemon juice)
1/2 tablespoon cilantro, minced
Vegetable oil for frying
Sour cream
Chutney of choice
Boil unpeeled potatoes until easily pierced by a fork, about 20 - 25 minutes. Drain, but do not rinse in cold water (this prevents the potatoes from absorbing extra water and becoming damp or heavy).
Let cool until easy to handle and remove the skins.
Dry out the bread slices in a low oven (250 degrees) for 10 minutes. Break the bread into the bowl of a food processor and process into crumbs.
In a large bowl, with a large fork or with your fingers, crumble and mash the potatoes. Do not use a masher or ricer, as the potatoes should retain some texture.
Add the chiles, cilantro, lemon juice, and salt and mix well. Taste for seasoning and adjust.
Form into balls the size of large walnuts and flatten into 1/2'' thick patties.
In a deep, medium-sized skillet or Dutch oven, pour in oil to a depth of about 1 1/2''. Heat the oil over medium-high heat.
Test the oil by dropping in a pinch of dough; if it rises quickly to the surface and sizzles, the oil is ready. Fry about 6 pancakes at a time, 2-3 minutes, or until golden brown.
Set aside on absorbent paper to drain excess oil while frying the remaining pancakes. Serve plain, with a dollop of sour cream, and/or with the chutney of your choice.
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