POTATO BALL FRIESPreparation🕰: 45 mins
Cooking: 20 mins
Servings: 18 Balls
* 6 medium sized potatoes
* 1 small onion,chopped
* 1/2 Tsp Garlic powder
* 1 Tsp Cumin powder
* 1/2 Tsp chili powder
* Salt and pepper to taste,optional
*Oil for deep frying
FOR DRY BATTER:
- 1/2 Dry grind yellow split peas(for color)
- 1/2 Tsp garlic powder
- 1/2 Tsp onion powder
- Salt and pepper to taste
- 1/4 cup Flour
Step 1: Wash and boil the potatoes in their skins. When the skins split and the potatoes becomes tender(mash-able), remove from heat and drain.
Step 2: Peel off the skin carefully and crush the potatoes until the texture is like a smooth pastry dough.
Step 3: Add all the seasonings and mix thoroughly. Shape into balls.
Step 4: Mix all dry batter ingredients except the FLOUR in a bowl and add just enough water to make the batter a semi-soft consistency, thick cream-like.
Step 5: Heat oil to 365oF/185oC. Roll each balls in flour then dip into the prepared batter.
Step 6: Deep fry the balls in the hot oil until golden brown. Serve hot as a snack or appetizer.