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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Potato Vada


So we've been working from home the whole week due to COVID-19 which has meant more opportunity for hot breakfasts and afternoon snacks. We have also been trying to use what's in our fridge and our leftovers in creative ways. We celebrated St. Patrick's Day this year on a much smaller scale then our norm, just the very immediate family, but we still had plenty of leftover roasted potatoes. So, when 3pm snack time rolled around I decided to use them by making vada. As I've mentioned before, I'm a big fan of Vada, part of the reason I like making Vada is because they are simple, quick, can be made with pretty much any veggie leftover.

Here's my recipe:

Potato Vada Cooking for Kishore

This is a great quick afternoon snack recipe, it's also a great way to use up leftover mashed potatoes.

Potato Vada

Ingredients

  • 2 Yellow Potatoes, cooked
  • 1/2 cup Chickpea Flour
  • 1/4 cup Rice Flour
  • 1 Small Red Onion, chopped
  • 1 small bunch cilantro, chopped
  • 1 Tbsp Garlic Ginger Paste
  • 2 green chillies, chopped
  • 1/2 tsp Asafoetida powder
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • A few Curry Leaves
  • Salt
  • 1 tsp Ghee, or Butter
  • Oil for frying

Instructions

  1. Boil potatoes in their skins. Peel and mash in a bowl and mix along with flour, onion, garlic ginger, chillies, cilantro, asafoetida, and salt.
  2. Heat the ghee to hot and then add the cumin, mustard and curry leaves. When mustard seeds start to sputter add to the potato mixture and mix throughly. Form into 2" wide patties.
  3. Heat the oil in a pan to medium hot. Fry on each side till golden brown and crisp. Drain on paper towels. Serve hot with chutney. Enjoy!
Yield: 10
Prep Time: 10 mins.
Cook time: 10 mins.
Total time: 20 mins.
Tags: potato vada recipe, potato vada, potato vadai, ugadi recipes, south indian snack recipes, gluten free, potato fritters

If you're interested in other Vada recipes:

Black-Eyed Pea Fritters - Bobbarlu/Alasanda Vada
Corn & Cabbage Vada
Masala Vada
Mixed Vegetable Vada
Sabudana Vada - Tapicoa Friteers

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