Crispy Potato and Onion Fritters with Rice Flour

1In a large mixing bowl, combine the grated potatoes (2 large) and chopped onions. Mix well to combine.

2Add the rice flour (1 cup), cumin seeds (1 teaspoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), chopped coriander, and salt to the potato and onion (1 medium) mixture. Stir until all ingredients are evenly distributed.

3Gradually add water to the mixture, a little at a time, until a thick batter forms. The batter should be thick enough to hold its shape when dropped into the oil.

4Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

5Once the oil is hot, carefully drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan. Fry the fritters until they are golden brown and crispy, about 3-4 minutes on each side.

6Using a slotted spoon, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

7Serve the crispy potato and onion (1 medium) fritters hot with your favorite dipping sauce or chutney.