Potato Fritters/ Aloo Pakora (One Pot)
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Quick, easy, crispy potato fritters recipe, homemade with simple ingredients in one pot in 30 minutes. These Indian aloo pakora are full of garlic, onion, red chili and sesame seeds.
When I think of comfort food, the first thing that comes to mind is potatoes in just about any form, but especially fried! It seems like so many different cultures have a traditional fried version too, which I love. These fritters are top-notch Indian comfort food because of the delicious flavor, crispy outside, and soft potato inside. It makes me wonder why regular fries aren’t seasoned like this all the time? It feels like a missed opportunity. If these are not enough to hit the spot, then check out these other fried comfort foods such as Crispy Fried Cheese Curds (One Pan), Crispy Fried Chicken Bites (One Pot), Crispy Baked Zucchini Chips (One Pan), and Crispy Zucchini Fries (One Pan)
How to make easy crispy potato fritters recipe from scratch?
- Heat oil- Prepare batter while heating.
- Add ingredients– In a Ziploc bag, add all-purpose flour, chickpea flour, cumin, black sesame seeds, red chili powder, garlic powder, onion powder, salt, pepper, water and mix.
- Dip potato slices– In the batter.
- Fry– Until fritters are golden brown and crispy.
- Remove from oil– Using a slotted spoon. Enjoy!
What to serve with savory fritters?
- Bacon Cheddar Ranch Dip (One Pot)
- Creamy Dill Dip (One Bowl)
- Easy Queso Dip (One Pot)
- Best Chimichurri Sauce (Blender)
- Tzatziki Sauce (One Bowl)
- Homemade Marinara Sauce (One Pot)
- Easy Hummus (One Bowl)
- Easy Guacamole Recipe (One Bowl)
- Honey mustard
- Sriracha sauce
- Ranch sauce
- Sriracha mayo
Why are my homemade potato fritters soggy?
This can be the result of too much flour in the coating, not frying at a high enough temperature, or piling them up in a stack after frying instead of letting them drain in one layer on a paper towel.
Variations for Indian aloo pakora
Add other veggies– Such as grated zucchini, corn, peppers, grated carrots, broccoli, or cauliflower.
Use sweet potatoes– In place of regular russet potatoes.
Mix in some shredded cheese– Such as cheddar, colby jack, pepperjack, or mozzarella.
Try other spices– Such as paprika, basil, oregano, rosemary, or curry seasoning.
Omit sesame seeds– I love the color they add, but if you do not prefer them or have them, they can easily be left out.
Make them spicy– Add more red chili powder or add cayenne instead.
Tips and techniques
Add more or less seasonings– Based on your personal preference.
Must line pan with paper towels– Because this removes the excess oil allowing the fritters to crisp up.
Batter cannot be runny– It has to be thick so that it can coat the potato slices. Make sure to measure ingredients accurately.
Potatoes must be thinly sliced– Because this produces the best crispy texture. Thicker potatoes make a soggy mess and take longer to cook too.
Don’t add the coated potatoes in cold oil– The oil must be preheated in order for the batter to remain on the potato and fry into a small fritter.
How to make extra crispy fritters? Add 1-2 tbsp rice flour for extra crispiness.
Turn over fritters while frying– Because this ensures they fry evenly. You may need to do this a few times.
Use a large Ziploc bag to mix ingredients– You can use a mixing bowl, but I prefer the easy clean-up of the Ziploc bag.
Place the fritters gently in the oil– Because this prevents you from being burned by splashing hot oil.
Refrigerate– These are best served immediately, but can be stored in a sealed container in the fridge for up to 1 day.
Freeze– In a freezer safe container for up to 2 months.
Reheat– I don’t recommend reheating but if you must do that, reheat in the oven, toaster oven or air fryer rather than a microwave to allow the crispy texture to return again.
More easy one pot appetizers
- Onion Fritters/ Pakora (One Pot)
- Easy Reuben Roll Ups (One Pan)
- Cocktail Meatballs (One Pot)
- Bacon Wrapped Dates (One Pan)
- Easy Pigs in a Blanket (One Pan)
Potato Fritters (Aloo Pakoras)
- 1/2 cup All-purpose flour
- 1/2 cup Chickpea flour
- 1/2 tsp Cumin
- 1/2 tsp Black sesame seeds
- 1/4 tsp Red chili powder
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt , To taste
- Pepper, To taste
- 1/2-1 cup Water, To make a smooth batter consistency
- 1 Potato , Large, Washed, Peeled, Thinly sliced to quarter inch each
- Oil , For frying
- Heat oil in a large frying pan over medium-high heat.
- While the oil is heating, make the batter.
- In a large Ziploc bag, add all-purpose flour, chickpea flour, cumin, black sesame seeds, red chili powder, garlic powder, onion powder, salt, pepper, water. You can use a large mixing bowl but Ziploc bag allows for easier clean up.
- Mix until batter is thick and smooth.
- Dip each potato slice in the batter until fully coated.
- Place gently in the hot oil.
- Turn over as needed a few times for even frying and until fritters are golden brown and crispy.
- Use a slotted spoon to remove them from oil and place them on a large tray, lined with paper towels.
- If you still have leftover batter after all the potato slices have been used up, you can slice additional potatoes to use up the remaining batter. Enjoy.
- Read all my tips above.
- Tastes best and crispy when served immediately but leftovers can be stored in the fridge for up 1 day and reheated in a toaster oven or air fryer.