Potato and Cilantro Fritters with Sweet Chili Sauce

Potato and Cilantro Fritters with Sweet Chili Sauce

Tip: These fritters may be fried up ahead of time and re-heated again in a 300F oven before serving.


  • Batter mix:
  • 1/4 cup warm water
  • 2 tbsp all-purpose flour
  • 1/2 envelope (1 1/8 teaspoon) active dry yeast
  • Potato Mix:
  • 1 pound russet potatoes, peeled and cut into 1-inch cubes
  • Cold water
  • 1 tbsp plus 2 teaspoons sea salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tbsp finely chopped fresh cilantro leaves
  • 1/2 tsp coarsely ground black pepper
  • 6 cups vegetable oil, for deep-frying


  1. To make the batter: In a small bowl, combine the water, flour and yeast. Mix well and set aside in an ambient place until yeast fermentation begins. Small bubbles will appear in the batter after about 45 minutes.
  2. In a medium saucepan, cover the potatoes with cold water. Bring the water to a boil over high heat and then reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 25 minutes. Drain and mash the potatoes with a fork or potato ricer. Allow them to cool.
  3. In a small bowl, whisk together the eggs and ¼ cup vegetable oil until thoroughly combined. In a bowl, combine cooled potatoes with the batter mix, flour, cilantro, pepper, and 2 teaspoons of salt. Add the egg mixture to potato mixture, and stir until thoroughly combined. The mixture should be thick and sticky. Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for about 1½ hours.
  4. Heat the oil in a deep-fryer to 375 degrees F.
  5. Scoop 1 tablespoon of the risen batter at a time into the hot oil. Don't crowd the fryer. Fry fritters until golden brown, which should take 2 to 3 minutes, turning them over occasionally. Using a slotted spoon remove the fritters on paper towels to absorb any excess oil. Toss in sweet chili sauce and serve immediately.