Pan-Fried Potato and Onion Fritters with Cumin and Coriander

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Golden-brown potato and onion fritters infused with warm cumin and coriander, served with a tangy tamarind chutney for a perfect snack. This Indian recipe (vegetarian), ready in about 40 minutes, pairs potato, onion, cumin seed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and grated potato
• 1 small, finely chopped onion
• 1 tbsp cumin seed
• 1 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 cup all-purpose flour
• 1/4 cup water
• 2 tbsp vegetable oil
• 1/2 tsp salt

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Instructions

1. Step 1: In a large bowl, combine 2 medium potatoes peeled and grated, 1 small onion finely chopped, 1 tbsp cumin seed, 1 tsp ground coriander, 1/4 tsp turmeric, and 1/2 tsp salt. Mix well to combine.
2. Step 2: Add 1/4 cup all-purpose flour and 1/4 cup water to the potato mixture, stirring until a thick batter forms that holds together when pressed.
3. Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Drop the mixture by 1/4-cup portions into the hot oil, pressing each into a 1/2-inch thick patty. Cook for 3-4 minutes per side until golden brown and crisp.
4. Step 4: Transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm with tamarind chutney.