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Friday, March 30, 2012

Crispy Potato Pancake


1 cup = 250 ml
2 medium-sized potatoes
1 medium onion chopped
1/2 cup rice flour
1/2 cup plain flour
2 eggs
1 teaspoon crushed red pepper( dry red chili)
1 teaspoon garlic chopped
1/2 teaspoon baking powder
1/2 teaspoon oregano
1 teaspoon cumin powder
2 tablespoon parsley
Salt to taste


Wash and grate potatoes, soak in salt water.
In a bowl mix together eggs, plain flour, rice flour, cumin powder, oregano, red pepper, garlic, salt and baking powder. Mix well  and make into a smooth batter.
Remove potatoes from water, squeeze out all the extra water and add to the batter.
Heat oil in a nonstick pan. Pour a ladle full of batter to the pan spread evenly and fry well till golden brown on both sides. 
Serve hot.

Serves 4
Original recipe by Rida Aftab 


  1. Yum! Any sort of fritter is wonderful, but those look particularly good!