Crispy Potato and Onion Fritters

1.Peel and grate the potatoes into a large mixing bowl. Rinse the grated potatoes in cold water to remove excess starch, then drain well and squeeze out any remaining moisture using a clean kitchen towel or cheesecloth.

2.Add the finely chopped onion to the bowl with the grated potatoes.

3.In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, cumin powder, paprika, turmeric powder, red chili powder, salt, and black pepper. Mix well to combine.

4.Add the dry mixture to the grated potatoes and onions, followed by the chopped cilantro and green onions. Mix everything together until well combined. If the mixture feels too dry, you can add a tablespoon of water to help bind it together.

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

6.Once the oil is ready, take a spoonful of the mixture and carefully drop it into the hot oil, flattening it slightly with the back of the spoon. Fry in batches, making sure not to overcrowd the pan.

7.Cook the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove the fritters from the oil and drain them on paper towels to absorb excess oil.

8.Serve the crispy potato and onion fritters hot with your favorite dipping sauce, such as yogurt sauce or spicy ketchup.