Africa: Tanzanian Potato Fritters With Tamarind Sauce
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4 Medium Red Potatoes
1 Teaspoon Garlic — finely chopped
1 Teaspoon Fresh Ginger Root — finely chopped
1/2 Teaspoon Cumin
1/2 Teaspoon Salt
1/4 Cup Cilantro — chopped
1/4 Cup Lemon Juice
5 Hard Boiled Eggs — chopped
**Batter**
3 Eggs
3 Tablespoons Milk
Salt And Pepper — to taste
1 1/2 Cups Bread Crumbs
Oil For Frying
Tamarind Sauce
Directions In a large stockpot, boil potatoes until soft. drain in colander and rinse in cold water. Peel potatoes and mash, leaving some lumps. add remaining filling ingredients and mix well. Make into 30 small fritters and set aside. In a separate bowl, mix batter ingredients except for bread crumbs. place bread crumbs on plate. pour oil 1/4 inch deep, heat over high for 3 minutes. reduce to medium heat. coat each fritter in batter and dredge in bread crumbs, covering all surfaces. gently place fritter in hot oil. fry 4 at a time. cook until golden brown. remove from oil and drain on paper towel. serve with tamarind sauce on the side.
Serves 6
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