Crispy Burmese Potato & Corn Fritters: A Taste of Street Food Heaven
30 minutes
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About Crispy Burmese Potato & Corn Fritters: A Taste of Street Food Heaven
Craving a taste of Burmese street food? These crispy potato and corn fritters deliver a symphony of flavors and textures that will transport you straight to Myanmar.Imagine the comforting warmth of mashed potatoes blended with sweet corn, aromatic garlic, a kick of chili, and a hint of tangy lemon. Coated in rice flour and fried to golden perfection, each bite offers a satisfying crunch.These simple yet irresistible fritters are the perfect snack or appetizer for any occasion. Prepare to be captivated!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Produce
- 1 large Potato boiled and mashed
- 1 cup Corn Kernels boiled
- ½ cup Scallions thinly sliced
Aromatics and Spices
- 2 tbsp Garlic minced
- 2 tsp Chili Paste red
- 1 ½ tsp Salt or to taste
- 2 tsp Lemon Juice freshly squeezed
Coating and Frying
- 1 cup Rice Flour
- Oil for frying
Instructions
- Boil the potato until tender. Drain and mash thoroughly. Boiling the potato ensures it's soft enough to blend seamlessly into the fritter mixture.
- In a large bowl, combine the mashed potato and boiled corn kernels. Mix well.
- Add the minced garlic, sliced scallions, red chili paste, lemon juice, and salt to the potato-corn mixture.
- Mix all the ingredients thoroughly until evenly distributed.
- Place the rice flour in a shallow dish. Portion the potato-corn mixture into small patties and dredge each patty in the rice flour, ensuring it's fully coated. This coating creates a delightful crispy texture when fried.
- Heat the oil in a large skillet over medium-high heat. Once hot, carefully place the fritters in the skillet, ensuring not to overcrowd it.
- Fry the fritters for 2-3 minutes per side, or until golden brown and crispy. Frying until golden brown ensures the fritters are cooked through and have a satisfying crunch.
- Remove the fritters from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy Burmese potato and corn fritters hot, with your favorite dipping sauce.
Recipe Notes
Good To Know
- For extra crunch and flavor, try rolling the formed snacks in a light coating of panko breadcrumbs before frying or baking.
- Add a handful of finely chopped fresh cilantro or mint leaves to the mixture to enhance the tangy and herbal notes characteristic of Burmese street food.
- If you prefer a less spicy version, substitute some of the red chili paste with tamarind paste to maintain tanginess while reducing heat.
- Prepare the mixture ahead of time and refrigerate for up to 24 hours; this helps the flavors meld and makes shaping the snacks easier before cooking.
Expert Tips
- For a crispier exterior when frying, ensure the oil is hot enough before adding the snacks and avoid overcrowding the pan.
- Serve these snacks with a variety of dipping sauces, such as a sweet chili sauce, a tangy tamarind chutney, or a creamy yogurt dip.
- Experiment with different fillings! Consider adding finely chopped vegetables, cooked shrimp, or shredded meat to the mixture.
Storage Instructions
- Store leftover snacks in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best results.
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Recipe Nutrition
Calories: 248kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 2gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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This looks so inviting! Thank you.
This is delightful! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
Looks so yummy! Excited to make it.